Abstract
Margarine is similar to butter in appearance and composition, but differs in that the fat does not, or only a very small part does, originate from milk.
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CITATION STYLE
APA
Catsberg, C. M. E., & Dommelen, G. J. M. K.-V. (1990). Margarine BT - Food Handbook. In C. M. E. Catsberg & G. J. M. K.-V. Dommelen (Eds.) (pp. 183–185). Springer Netherlands. Retrieved from https://doi.org/10.1007/978-94-009-0445-3_14
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