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dc.contributor.authorBird, E Wen_US
dc.contributor.authorBreazeale, D Fen_US
dc.contributor.authorBartele, E Ren_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/10973/22881
dc.publisherState College of Agriculture Experiment Station and Mechanic Arts, Iowaen_US
dc.titleChemistry of butter and butter making: IV. The relationships among the cream acidity, the churning loss and the churning timeen_US
dc.typeBooken_US
dc.subject.ccλ311:73:E.7375/G7en_US
dc.identifier.accnoGIPE047299en_US


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