Journal Issue:
Chemistry of butter and butter making III. The relationships between (1) the percentage fat and (2) the protein percentages of cream and the churning loss
| dc.contributor.other | Iowa Agriculture and Home Economics Experiment Station Research Bulletin | |
| dc.date | 2021-04-28T16:33:23.457 | |
| dc.date.accessioned | 2021-04-29T06:03:24Z | |
| dc.date.available | 2021-04-29T06:03:24Z | |
| dc.identifier | researchbulletin/vol19/iss214 | |
| dc.identifier.uri | https://dr.lib.iastate.edu/handle/20.500.12876/103822 | |
| dc.relation.ispartof | researchbulletin/vol19 | |
| dc.title | Chemistry of butter and butter making III. The relationships between (1) the percentage fat and (2) the protein percentages of cream and the churning loss | |
| dc.title | Iowa Agriculture and Home Economics Experiment Station Research Bulletin: Volume 19, Issue 214 | |
| dc.type | ir_issue | |
| dspace.entity.type | JournalIssue | |
| relation.isJournalVolumeOfIssue | 0d7a242f-7a0a-4ddc-927b-6846180ffb93 | |
| relation.isPublicationOfJournalIssue | 0817fd95-ca63-46fd-a46c-7a9b95a8d7d6 |
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