Volume Changes of Fat in Cooled Cream Held at Constant Temperature
Open Access
- 1 November 1938
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 21 (11) , 683-687
- https://doi.org/10.3168/jds.s0022-0302(38)93022-x
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- Specific Heat and the Physical State of the Fat in CreamJournal of Dairy Science, 1938
- Mercuric Chloride as a Preservative for Milk Samples Held for the Determination of Lactic AcidJournal of Dairy Science, 1937
- The Influence of the Physical State of the Fat on the Calculation of Solids from the Specific Gravity of MilkJournal of Dairy Science, 1936