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Quality of alcoholic butters of varying milkfat content - AN1156

Description
To investigate the effect of increasing the milkfat content on the quality of shlef-stable brandy butter sold in the UK.
Objective
To determine the effects of increasing the milkfat content of UK shelf-stable (ambient) brandy butters.
Time-Scale and Cost
From: 1998

To: 1998

Cost: £2,430
Contractor / Funded Organisations
Charles Gordon Associates Ltd
Keywords