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The relation of the oxidizability value and the amino and ammonia nitrogen content to the quality of cream and butter

✍ Scribed by L.W. Ferris

Publisher: Elsevier Science
Year: 1923
Tongue: English
Weight: 45 KB
Volume: 196
Category: Article
ISSN: 0016-0032
DOI: 10.1016/s0016-0032(23)90881-1

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