Login | Request Account (DAF staff only)

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

Share this record

Add to FacebookAdd to LinkedinAdd to XAdd to WechatAdd to Microsoft_teamsAdd to WhatsappAdd to Any

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.

[img]
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

Downloads

Downloads per month over past year

View more statistics