The Effect of the Hydrogen Ion Concentration on the Churning Time of Cream
Open Access
- 1 January 1931
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 14 (1) , 1-13
- https://doi.org/10.3168/jds.s0022-0302(31)93445-0
Abstract
No abstract availableKeywords
This publication has 1 reference indexed in Scilit:
- Some Studies in Reducing the Stability of Butterfat EmulsionsJournal of Dairy Science, 1925