The Relation between the Hardness of Butter and Butterfat and the Iodine Number of the Butterfat-Reference-Cited by-同舟云学术

The Relation between the Hardness of Butter and Butterfat and the Iodine Number of the Butterfat

Published:1934-08 Issue:8 Volume:17 Page:543-550
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Coulter S.T.,Hill O.J.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference9 articles.

1. An apparatus and method for determining the hardness of butter fat;Perkins;Ind. and Eng. Chem.,1914

2. Some observations on process cheese;Templeton;Jour. Dairy Sci.,1930

3. The effect of hydrogen-ion concentration on the churning time of cream;Guthrie;Jous. Dairy Sci.,1931

4. Haglund, E., Wode, G., and Olsson, T. 1930. Undersökningar över det Svenska smörets konsistens. Meddel. 387. Centralanst. Forsoksv. JordbruksomTadet.(Sweden).

5. Wode, G. 1933. Undersökningar över det Svenska smörets konsistens. II Olika faktorers Inflytanda pa smörets hårdhet. Meddel. 438. Centralanst. Forsoksv. Jordbruk-somradet.(Sweden).

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