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butterfat

/ˈbʌtəfæt/

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Çeviriler

isim

butterfat Food Engineering
butterfats Food Engineering

Tanımlar (İngilizce)

isim The fatty components of milk and other dairy products.
“The first change which milk undergoes in the stomach is coagulation. The casein and butterfat separates from the serum, which is soon absorbed unchanged into the blood, according to the laws of diffusion. [Quoting Wagner's Manual of Physiology.]”