Abstract
The contributions of lactose and chloride to the total freezing-point depression of milk have been measured by an incremental procedure. Successive additions of these substances to watered milk have enabled direct determination of the partial freezing-point depression to be made in a medium substantially the same as the original.
Publisher
Cambridge University Press (CUP)
Subject
Animal Science and Zoology,General Medicine,Food Science
Cited by
5 articles.
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