Sources of the flavor in butter

dc.contributor.author Hammer, B.
dc.contributor.department Extension and Experiment Station Publications
dc.date 2018-02-18T08:14:28.000
dc.date.accessioned 2020-06-30T07:00:16Z
dc.date.available 2020-06-30T07:00:16Z
dc.date.embargo 2017-04-03
dc.date.issued 2017-04-03
dc.description.abstract <p>Flavor is one of the important points considered in determining the quality of butter. The sources of this flavor and the exact way in which it is developed are questions which have long been of weight with investigators interested in dairying. The experiments herein reported were carried out with the idea of applying' to these problems some of the information recently secured in a study of starters.</p>
dc.identifier archive/lib.dr.iastate.edu/researchbulletin/vol5/iss67/1/
dc.identifier.articleid 1074
dc.identifier.contextkey 9966882
dc.identifier.s3bucket isulib-bepress-aws-west
dc.identifier.submissionpath researchbulletin/vol5/iss67/1
dc.identifier.uri https://dr.lib.iastate.edu/handle/20.500.12876/62965
dc.source.bitstream archive/lib.dr.iastate.edu/researchbulletin/vol5/iss67/1/AgriculturalResearchBulletin_v005_b067.pdf|||Fri Jan 14 17:38:14 UTC 2022
dc.subject.disciplines Agriculture
dc.subject.disciplines Dairy Science
dc.title Sources of the flavor in butter
dc.type article
dc.type.genre article
dspace.entity.type Publication
relation.isJournalIssueOfPublication 947f80e3-b75a-4fa0-8237-57b2226ca03e
relation.isOrgUnitOfPublication 302bd0e8-f82f-406a-88b5-c8f956b5f77b
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