Effect of cream cooling rate and water content on butter microstructure during four weeks of storage

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@article{5f82aaa3468748b592afd06249fa07bb,

title = "Effect of cream cooling rate and water content on butter microstructure during four weeks of storage",

author = "Stine R{\o}nholt and Kirkensgaard, {Jacob Judas Kain} and Kell Mortensen and Knudsen, {Jes Christian}",

year = "2014",

doi = "10.1016/j.foodhyd.2012.10.018",

language = "English",

volume = "34",

pages = "169--176",

journal = "Food Hydrocolloids",

issn = "0268-005X",

publisher = "Elsevier",

}

TY - JOUR

T1 - Effect of cream cooling rate and water content on butter microstructure during four weeks of storage

AU - Rønholt, Stine

AU - Kirkensgaard, Jacob Judas Kain

AU - Mortensen, Kell

AU - Knudsen, Jes Christian

PY - 2014

Y1 - 2014

U2 - 10.1016/j.foodhyd.2012.10.018

DO - 10.1016/j.foodhyd.2012.10.018

M3 - Journal article

VL - 34

SP - 169

EP - 176

JO - Food Hydrocolloids

JF - Food Hydrocolloids

SN - 0268-005X

ER -