Impact of cardamom, cinnamon and ginger essences on keeping quality of butter
Open Access
|Jul 2022DOI: https://doi.org/10.4038/java.v5i1.37 | Journal eISSN: 2659-2339
Language: English
Page range: 107 - 114
Published on: Jul 19, 2022
Published by: Faculty of Animal Science and Export Agriculture, Uva Wellassa University
In partnership with: Paradigm Publishing Services
© 2022 M. A. J. P. Munasinghe, H. Alwis, R. M. A. S. Bandara, G. Weerakkody, published by Faculty of Animal Science and Export Agriculture, Uva Wellassa University
This work is licensed under the Creative Commons License.