The Relationship between the Melting Time of Butterfat and its Melting Point

Autor:	A. H. Kuhlman, Willis D. Gallup
Rok vydání:	1940
Předmět:	Butterfat Chemistry Milk fat Genetics Melting point Animal Science and Zoology Composition (visual arts) Food science Chemical composition Food Science
Zdroj:	Journal of Dairy Science. 23:593-595
ISSN:	0022-0302
DOI:	10.3168/jds.s0022-0302(40)95551-5
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::c0089864a3e2d3812ca2b28182f6cd4e https://doi.org/10.3168/jds.s0022-0302(40)95551-5 Zobrazit plný text záznamu