Determination of the Adulteration of Butter with Margarine by Using
This study focused on the adulteration of butter by margarine. The samples of pure butter, pure margarine and replacement of butter with margarine at a ratio of 10, 20, 30, 40, 50, 60, 70, 80 and 90% were prepared and fat constants including the Melting Point MP , Refractive Index RI , Reichert-Me...
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| Huvudupphov: | , |
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| Materialtyp: | Artigo |
| Språk: | Inglês |
| Utgiven: |
Ankara University
2016-01-01
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| Serie: | Journal of Agricultural Sciences |
| Ämnen: | |
| Länkar: | https://dergipark.org.tr/tr/download/article-file/1569141 |
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