Substances Adsorbed on the Fat Globules in Cream and their Relation to Churning. I. the Churnability of Artificial Emulsions Prepared with the Known Emulsifying Agents of Cream

✍ Scribed by Wiese, Hilda F.; Palmer, L.S.

• Book ID: 122655222
• Publisher: American Dairy Science Association
• Year: 1932
• Tongue: English
• Weight: 691 KB
• Volume: 15
• Category: Article
• ISSN: 0022-0302
• DOI: 10.3168/jds.S0022-0302(32)93425-0