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                                       Details for article 3 of 8 found articles
 
 
  Effect of Single and Double Homogenization of Cream upon Coagulation by Heat and Rennet and upon Separation of the Fat
 
 
Title: Effect of Single and Double Homogenization of Cream upon Coagulation by Heat and Rennet and upon Separation of the Fat
Author: Webb, B.H.
Appeared in: Journal of dairy science
Paging: Volume 14 (1931) nr. 6 pages 19 p.
Year: 1931
Contents:
Publisher: American Dairy Science Association
Source file: Elektronische Wetenschappelijke Tijdschriften
 
 

                             Details for article 3 of 8 found articles
 
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