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The Relation Between the Degree of Solidification of Fat in Cream and its Churning Time. I. Measurement of the Degree of Solidification

✍ Scribed by Jack, E.L.; Brunner, J.R.


Book ID
123085275
Publisher
American Dairy Science Association
Year
1943
Tongue
English
Weight
651 KB
Volume
26
Category
Article
ISSN
0022-0302

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