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dc.contributor.authorBird, E Wen_US
dc.contributor.authorDerby, H Aen_US
dc.date.accessioned2014-04-22T12:28:02Z
dc.date.available2014-04-22T12:28:02Z
dc.date.issued1937en_US
dc.identifier.urihttp://hdl.handle.net/10973/22880
dc.publisherState College of Agriculture Experiment Station and Mechanic Arts, Iowaen_US
dc.titleChemistry of butter and butter making: III. The relationships between 1) the percentage fat and 2) the protein percentages of cream and the churning lossen_US
dc.typeBooken_US
dc.subject.ccλ311:73:E.7375/G7en_US
dc.identifier.accnoGIPE047298en_US


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