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The Volatile Acids and The Volatile Oxidizable Substances of Cream and Experimental Butter

✍ Scribed by Ferris, L.W.; Redfield, H.W.; North, W.R.

Book ID: 122928426
Publisher: American Dairy Science Association
Year: 1921
Tongue: English
Weight: 720 KB
Volume: 4
Category: Article
ISSN: 0022-0302
DOI: 10.3168/jds.S0022-0302(21)94240-1

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