A Study of Some of the Salts Formed by Casein and Paracasein with Acids
by Frank Atwood Sirrine, Orrin Morehouse Taylor, Whitman Howard Jordan, Fred Carlton Stewart, Lucius Lincoln Van Slyke, Victor H. Lowe
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A Study of Some of the Salts Formed by Casein and Paracasein with Acids
Their Relations to American Cheddar Cheese
by Frank Atwood Sirrine, Orrin Morehouse Taylor, Whitman Howard Jordan, Fred Carlton Stewart, Lucius Lincoln Van Slyke, Victor H. Lowe
Description
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Book Details
- Publisher:
- New York Agricultural Experiment Station
- Published:
- 1902
- Pages:
- 25
- Language:
- EN
- ISBN:
- Unknown