Improvement in the Viscosity of Pasteurized Cream through Subsequent Heat Treatment
Open Access
- 1 November 1939
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 22 (11) , 875-881
- https://doi.org/10.3168/jds.s0022-0302(39)92946-2
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- Substances Adsorbed on the Fat Globules in Cream and Their Relation to Churning. IV. Factors Influencing the Composition of the Adsorption “Membrane”Journal of Dairy Science, 1935
- Viscosity Studies of Fluid CreamJournal of Dairy Science, 1933