Premium
RHEOLOGY OF COCOA BUTTER. III. CRYSTALLINE CHANGES DURING STORAGE AT VARIOUS TEMPERATURES
Author(s) -
STERLING CLARENCE
Publication year - 1960
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1960.tb00025.x
Subject(s) - citation , chemistry , library science , food science , polymer science , computer science