Relationship of various factors to the keeping quality of salted butter when stored for a month at 0-50C.

dc.contributor.author Bendixen, Hans
dc.contributor.department Food Technology
dc.date 2018-08-23T15:06:13.000
dc.date.accessioned 2020-06-30T07:41:01Z
dc.date.available 2020-06-30T07:41:01Z
dc.date.copyright Fri Jan 01 00:00:00 UTC 1937
dc.date.issued 1937
dc.format.mimetype application/pdf
dc.identifier archive/lib.dr.iastate.edu/rtd/14998/
dc.identifier.articleid 15997
dc.identifier.contextkey 7013657
dc.identifier.doi https://doi.org/10.31274/rtd-180813-16136
dc.identifier.s3bucket isulib-bepress-aws-west
dc.identifier.submissionpath rtd/14998
dc.identifier.uri https://dr.lib.iastate.edu/handle/20.500.12876/68583
dc.language.iso en
dc.source.bitstream archive/lib.dr.iastate.edu/rtd/14998/r_DP13119.pdf|||Fri Jan 14 20:29:46 UTC 2022
dc.subject.disciplines Agriculture
dc.subject.disciplines Food Science
dc.subject.keywords Butter--Preservation;Dairy Bacteriology;
dc.title Relationship of various factors to the keeping quality of salted butter when stored for a month at 0-50C.
dc.type article
dc.type.genre dissertation
dspace.entity.type Publication
thesis.degree.level dissertation
thesis.degree.name Doctor of Philosophy
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