The Relation Between the Degree of Solidification of Fat in Cream and its Churning Time. I. Measurement of the Degree of Solidification
Open Access
- 1 February 1943
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 26 (2) , 169-177
- https://doi.org/10.3168/jds.s0022-0302(43)92701-8
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- Volume Changes of Fat in Cooled Cream Held at Constant TemperatureJournal of Dairy Science, 1938
- Specific Heat and the Physical State of the Fat in CreamJournal of Dairy Science, 1938
- X–Ray Investigation of the Microcrystalline Structure of Butter–FatJournal of Dairy Science, 1935
- The application of refrigeration to the handling of milk /Published by Smithsonian Institution ,1914