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Sensory quality of milk fat with low cholesterol content fractioned by molecular distillation

Julia Berti1, Nelson R Grosso2, Héctor Fernandez3

  • 1Facultad de Ingeniería, Universidad Nacional de Río Cuarto, Río Cuarto, Córdoba, Argentina.

Journal of the Science of Food and Agriculture
|January 10, 2018
PubMed
Abstract

Keywords:
anhydrous milk fatcholesterolmolecular distillationsensory analysis

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