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
dc.contributor.author | Bird, E W | en_US |
dc.contributor.author | Derby, H A | en_US |
dc.date.accessioned | 2014-04-22T12:28:02Z | |
dc.date.available | 2014-04-22T12:28:02Z | |
dc.date.issued | 1937 | en_US |
dc.identifier.uri | http://hdl.handle.net/10973/22880 | |
dc.publisher | State College of Agriculture Experiment Station and Mechanic Arts, Iowa | en_US |
dc.title | 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 | en_US |
dc.type | Book | en_US |
dc.subject.cc | λ311:73:E.7375/G7 | en_US |
dc.identifier.accno | GIPE047298 | en_US |
Files in this item
This item appears in the following Collection(s)
-
GIPE Digitised Books [22617]