Freezing point of buttermilk as a measure of added water in cream

Export / Share

Share this record

Export this record

Tucker, V.C. (1964) Freezing point of buttermilk as a measure of added water in cream. Queensland Journal of Agricultural Science, 21 (2). pp. 251-254.

Preview

PDF
183kB

Item Type:	Article
Subjects:	Science > Mathematics Animal culture > Cattle > Dairy processing. Dairy products
Live Archive:	27 Aug 2024 01:44
Last Modified:	27 Aug 2024 01:44

Repository Staff Only: item control page

Download Statistics

Downloads

Downloads per month over past year

View more statistics