Add to ORKGThis archival publication may not reflect current scientific knowledge or recommendations
In connection with the investigations in the chemical laboratory of the experiment station of proble...
Graduation date: 1965Numerous investigations have been made on the contribution of\ud butter culture...
It is a well-known fact that all butter deteriorates in quality after its manufacture, and that if t...
This archival publication may not reflect current scientific knowledge or recommendations
The chief reason for storing butter in cold storage is to ensure a supply of good butter throughout ...
The results reported in this Bulletin are a continuation of the investigations on the acidity of cre...
Routine determinations of the numbers of bacteria in market milk, market cream and ice cream are bei...
In unsalted butter made from sweet cream with butter culture there was commonly a striking productio...
1 online resource (PDF, 2 pages)This archival publication may not reflect current scientific knowle...
Citation: Nystrom, Amer B. The effect of percentage of water, salt and acidity of butter to its keep...
Physicochemical characteristics and freshness indicators of cow butter during refrigeration (2... 4o...
This archival publication may not reflect current scientific knowledge or recommendations
Flavor is one of the important points considered in determining the quality of butter. The sources o...
The effects of antioxidants on the oxidative stability of butter, under different storage time and t...
The search for methods of buttermaking that would yield a uniform product of good keeping quality le...
In connection with the investigations in the chemical laboratory of the experiment station of proble...
Graduation date: 1965Numerous investigations have been made on the contribution of\ud butter culture...
It is a well-known fact that all butter deteriorates in quality after its manufacture, and that if t...
This archival publication may not reflect current scientific knowledge or recommendations
The chief reason for storing butter in cold storage is to ensure a supply of good butter throughout ...
The results reported in this Bulletin are a continuation of the investigations on the acidity of cre...
Routine determinations of the numbers of bacteria in market milk, market cream and ice cream are bei...
In unsalted butter made from sweet cream with butter culture there was commonly a striking productio...
1 online resource (PDF, 2 pages)This archival publication may not reflect current scientific knowle...
Citation: Nystrom, Amer B. The effect of percentage of water, salt and acidity of butter to its keep...
Physicochemical characteristics and freshness indicators of cow butter during refrigeration (2... 4o...
This archival publication may not reflect current scientific knowledge or recommendations
Flavor is one of the important points considered in determining the quality of butter. The sources o...
The effects of antioxidants on the oxidative stability of butter, under different storage time and t...
The search for methods of buttermaking that would yield a uniform product of good keeping quality le...
In connection with the investigations in the chemical laboratory of the experiment station of proble...
Graduation date: 1965Numerous investigations have been made on the contribution of\ud butter culture...
It is a well-known fact that all butter deteriorates in quality after its manufacture, and that if t...