✦ LIBER ✦

MILK, SKIM MILK, AND WHEY; A STUDY OF THEIR COMPARATIVE COMPOSITION AND SPECIFIC GRAVITY.

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Composition of Wheys from Retentate-Supp

✍ Kosikowski, F.V.; Masters, A.R. 📂 Article 📅 1984 🏛 American Dairy Science Association 🌐 English ⚖ 369 KB

Photoacoustic study of heated binary mix

✍ O. Dóka; D. Bicanic; R. Frankhuizen 📂 Article 📅 1999 🏛 Springer 🌐 English ⚖ 98 KB

UTILIZATION OF SKIM MILK AND WHEY IN PRE

✍ G. A. RAMSDELL; B. H. WEBB 📂 Article 📅 1941 🏛 Institute of Food Technologists 🌐 English ⚖ 350 KB

Skim Milk Whey Cryoconcentration and Imp

✍ Mohammed Aider; Damien de Halleux; Inna Melnikova 📂 Article 📅 2007 🏛 Springer-Verlag 🌐 English ⚖ 300 KB

THE PASTEURISATION OF SKIM MILK AND WHEY

✍ Mattick, A. T. R. ;Hoy, W. A. 📂 Article 📅 1939 🏛 Wiley (Blackwell Publishing) 🌐 English ⚖ 106 KB

The Rôle of Surface-Active Constituents

✍ El-Rafey, M.S.; Richardson, G.A. 📂 Article 📅 1944 🏛 American Dairy Science Association 🌐 English ⚖ 769 KB