Nutritional quality of commercial butters
Abstract The consumption and consequent production of butter has increased considerably in recent years. In order to know the butters sold in Brazil, the study aimed to analyze butters of Brazilian, French, Italian and Argentine origin. The samples were analyzed for fat content, moisture, Defatted D...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Instituto de Tecnologia de Alimentos (ITAL)
2021-09-01
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| Series: | Brazilian Journal of Food Technology |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232021000100464&tlng=en |