Study of Physical and Chemical Properties of the Adsorption “Membrane” around the Fat Globules in Cream. I. the Effect of the Adsorption “Membrane” of Synthetic Creams on Curd Tension of Cow's Milk
Open Access
- 1 July 1939
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 22 (7) , 543-558
- https://doi.org/10.3168/jds.s0022-0302(39)92911-5
Abstract
No abstract availableKeywords
This publication has 14 references indexed in Scilit:
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