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    Chemistry of butter and butter making: III. The relationships between 1) the percentage fat and 2) the protein percentages of cream and the churning loss

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    GIPE-047298-Contents.pdf (47.15Kb)
    GIPE-047298.pdf (1.245Mb)
    Date
    1937
    Author
    Bird, E W
    Derby, H A
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    URI
    http://hdl.handle.net/10973/22880
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    • GIPE Digitised Books [22601]

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