Open AccessA study of the effects of cotton seed products upon the composition of butter fat and the churnability of cream
Author(s) -
J.B. McNulty
Publication year - 1913
Publication title -
mospace institutional repository (university of missouri)
Language(s) - English
Resource type - Dissertations/theses
DOI - 10.32469/10355/15628
Subject(s) - composition (language) , food science , chemistry , mathematics , art , literature
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