Chemistry of butter and butter making: IV. The relationships among the cream acidity, the churning loss and the churning time
dc.contributor.author | Bird, E W | en_US |
dc.contributor.author | Breazeale, D F | en_US |
dc.contributor.author | Bartele, E R | 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/10973/22881 | |
dc.publisher | State College of Agriculture Experiment Station and Mechanic Arts, Iowa | en_US |
dc.title | Chemistry of butter and butter making: IV. The relationships among the cream acidity, the churning loss and the churning time | en_US |
dc.type | Book | en_US |
dc.subject.cc | λ311:73:E.7375/G7 | en_US |
dc.identifier.accno | GIPE047299 | en_US |
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GIPE Digitised Books [22617]