Milchwissenschaft - Milk Science International, Vol 71 No 2 (2018): milk science international_2018_4-9

Effects of variation in fatty acids and triglyceride composition on melting behavior in milk fat S. Anankanbil1, M.K. Larsen1, M.R. Weisbjerg2, L. Wiking1 1 Department of Food Science, Aarhus University, Denmark 2 Department of Animal Science, Aarhus University, Denmark
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