Further Studies on the Use of Salt for Improving the Quality of Cream for Buttermaking

Autor:	W.H. Martin, W.J. Caulfield, F.E. Nelson
Rok vydání:	1942
Předmět:	chemistry.chemical_classification chemistry media_common.quotation_subject Genetics Salt (chemistry) Environmental science Animal Science and Zoology Quality (business) Pulp and paper industry Food Science media_common
Zdroj:	Journal of Dairy Science. 25:59-70
ISSN:	0022-0302
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::b6ad2c7094ce1c7f38b02779ee16fecb https://doi.org/10.3168/jds.s0022-0302(42)95268-8 Zobrazit plný text záznamu