Isolation and determination of the free fatty acids of milk fats
The free fatty acids of milk fat are believed to be involved in imparting flavor properties to milk and other dairy products. In the past the free fatty acids have largely been related to quality deterioration and hence the methods for measurement have been devised to determine the changes in the fr...
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| Language: | en_US |
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2012
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| Online Access: | http://hdl.handle.net/1957/28197 |