Further Studies on the Use of Salt for Improving the Quality of Cream for Buttermaking
Open Access
- 1 January 1942
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 25 (1), 59-70
- https://doi.org/10.3168/jds.s0022-0302(42)95268-8
Abstract
No abstract availableKeywords
This publication has 1 reference indexed in Scilit:
- Effect of Salt on the Keeping Quality of CreamJournal of Dairy Science, 1940