✦ LIBER ✦

The Relation of the Oxidizability Value and the Amino and Ammonia Nitrogen Content to the Quality of Cream and Butter

✍ Scribed by Ferris, L.W.

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

The relation of the oxidizability value

✍ L.W. Ferris 📂 Article 📅 1923 🏛 Elsevier Science 🌐 English ⚖ 45 KB

The Relation of the Amino Nitrogen Conte

✍ Jacobsen, D.H. 📂 Article 📅 1936 🏛 American Dairy Science Association 🌐 English ⚖ 737 KB

A method for the determination of amino

✍ L.W. Ferris 📂 Article 📅 1922 🏛 Elsevier Science 🌐 English ⚖ 43 KB

A Method for the Determination of Amino

✍ Ferris, L.W. 📂 Article 📅 1922 🏛 American Dairy Science Association 🌐 English ⚖ 364 KB

The Volatile Acids and The Volatile Oxid

✍ Ferris, L.W.; Redfield, H.W.; North, W.R. 📂 Article 📅 1921 🏛 American Dairy Science Association 🌐 English ⚖ 720 KB

Some Determinations on the Soluble Nitro

✍ Ferris, I.W. 📂 Article 📅 1923 🏛 American Dairy Science Association 🌐 English ⚖ 491 KB