Specific Heat and the Physical State of the Fat in Cream
Open Access
- 1 July 1938
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 21 (7) , 399-405
- https://doi.org/10.3168/jds.s0022-0302(38)92984-4
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- Physical Factors Influencing the Formation and Fat Content of Gravit CreamJournal of Dairy Science, 1928
- The application of refrigeration to the handling of milk /Published by Smithsonian Institution ,1914