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Oxidation and textural characteristics of butter and ice cream with modified fatty acid profiles

S Gonzalez1, S E Duncan, S F O'Keefe

  • 1Department of Food Science and Technology, Virginia Polytechnic Institute and State University Blacksburg, VA 24061, USA. sgonzale@vt.edu

Journal of Dairy Science
|March 5, 2003
PubMed

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