Preparation of Milk Fat. III. Properties of Butteroils Prepared by the Use of Surface Active Agents
Open Access
- 1 May 1953
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 36 (5), 516-519
- https://doi.org/10.3168/jds.s0022-0302(53)91528-8
Abstract
No abstract availableThis publication has 2 references indexed in Scilit:
- Preparation of Milk Fat. II. A New Method of Manufacturing ButteroilJournal of Dairy Science, 1952
- Preparation of Milk Fat. I. A Study of Some Organic Compounds as De-Emulsifying AgentsJournal of Dairy Science, 1952