Bulletin No. 227 - Soft-Curd Milk
نویسندگان
چکیده
منابع مشابه
The Effect of Homogenization on Certain Characteristics of Milk
During the past few years homogenized milk and cream have received considerable attention from research workers. The work of Hill (7, <^, ^)/ Espe and Dye (5), and others on soft-curd milk and its relation to digestibility, together with the work of Washbum and Jones (i^), Washburn {16^ 17)^ and others showing the possibility of producing soft-curd milk with the homogenizer, is bringing homogen...
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