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Comparison of the babcock, gerber, and roese-gottlieb methods for determining the percentage of fat in milk and cream

By:

Dahlberg, A.C., Holm, G.E

Material type: Text

Text

TextSeries: Fat, Milk, Cream New York Agricultural Experiment Station. Technical Bulletin No. 122Publication details: Geneva 1926Description: 1-32 p

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Item type	Current library	Call number	Status	Date due	Barcode
Books	Prof. M S Swaminathan Library, ICAR: Indian Agricultural Research Institute	559 X-1 (Browse shelf(Opens below))	Available		S47767

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Previous	559 X-1 Studies on the coccaceae	559 X-1 Non-thermophilic, spore-forming bacteria associated with pasteurizing equipment	559 X-1 Microscopic appearance of market milk and cream	559 X-1 Comparison of the babcock, gerber, and roese-gottlieb methods for determining the percentage of fat in milk and cream	559 X-1 Anthocyans appearing in the pigment of isabella grapes	559 X-1 Studies with phytosterols	559 X-1 Physical properties of commercial dusting and spraying materials	Next

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