The Influence of Various Methods of Neutralizing Cream on the Quality of Fresh and Stored Butter
Chris Jensen
This chapter is part of: R. E. Buchanan et al. 1937. B. W. Hammer: Panegyric
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| Chris Jensen. Chapter 13. The Influence of Various Methods of Neutralizing Cream on the Quality of Fresh and Stored Butter. |
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Published Published By Pages Jan. 1, 1937 Collegiate Press 10 Citation Jensen C. 1937. The Influence of Various Methods of Neutralizing Cream on the Quality of Fresh and Stored Butter. In R. E. Buchanan et al. 1937. B. W. Hammer: Panegyric