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Methods for the estimation of the proteolytic compounds contained in cheese and milk

By:

Van Slyke, L.L., Hart, E.B

Material type: Text

Text

TextSeries: Estimation, Milk New York Agricultural Experiment Station. Bulletin No. 215Publication details: Geneva 1902Description: 80-102 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-I (Browse shelf(Opens below))	Available		S52715

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Previous	559 X-I Miscellaneous notes on injurious insects II	559 X-I Treatment for San Jose scale in orchards. II Spraying with kerosene and crude petroleum	559 X-I Study of some of the salts formed by casein and paracasein with acids	559 X-I Methods for the estimation of the proteolytic compounds contained in cheese and milk	559 X-I Report of analysis of commercial fertilizers for the spring and fall of 1902	559 X-I Inspection of feeding stuffs	559 X-I Some of the compounds present in american cheddar cheese	Next

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