Cite
HARVARD Citation
Wang, Y. et al. (2019). Thermodynamic and whipping properties of milk fat in whipped cream: A study based on DSC and TD-NMR. International dairy journal. pp. 149-157. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Wang, Y. et al. (2019). Thermodynamic and whipping properties of milk fat in whipped cream: A study based on DSC and TD-NMR. International dairy journal. pp. 149-157. [Online].