Substances Adsorbed on the Fat Globules in Cream and their Relation to Churning. III. Analysis of the Adsorbed Protein

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

• Book ID: 122684375
• Publisher: American Dairy Science Association
• Year: 1934
• Tongue: English
• Weight: 206 KB
• Volume: 17
• Category: Article
• ISSN: 0022-0302
• DOI: 10.3168/jds.S0022-0302(34)93217-3