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Effect of different homogenization processes on the physical properties of an ice cream mixture and the resulting ice cream when the percentage of fat is varied & the soilds not fat remain constant

By: Material type: TextTextSeries: Missouri Bulletin 131,Missouri Agricultural Experiment Station,ColumbiaPublication details: University of Missouri 1930Description: 40p
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Item type Current library Call number Status Date due Barcode
Books Books Prof. M S Swaminathan Library, ICAR: Indian Agricultural Research Institute Available S25188

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