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The effects of commercial starter culture and storage temperature on the oxidative stability and diacetyl production in butter

Author:
Bakirici, I., Celik, S., Ozdemir, C.
Source:
International journal of dairy technology 2002 v.55 no.4 pp. 177-181
ISSN:
1364-727X
Subject:
butter, starter cultures, food storage, temperature, oxidation, diacetyl, titratable acidity, peroxide value, chemical composition
Agid:
2023620