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Freezing point of buttermilk as a measure of added water in cream

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Tucker, V.C. (1964) Freezing point of buttermilk as a measure of added water in cream. Queensland Journal of Agricultural Science, 21 (2). pp. 251-254.

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Item Type:Article
Subjects:Science > Mathematics
Animal culture > Cattle > Dairy processing. Dairy products
Live Archive:27 Aug 2024 01:44
Last Modified:27 Aug 2024 01:44

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