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Some of the relations of casein and para-casein to bases and acids, and their application to cheddar cheese

By:

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

Material type: Text

Text

TextSeries: Casein, Acids, Cheddar New York Agricultural Experiment Station. Bulletin No. 261Publication details: Geneva 1905Description: 1-37 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		S52765

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Previous	559 X-I Study of the chemistry of home-made cider vinegar	559 X-I Proportion of animal food in the ration for ducklings	559 X-I Directors report for 1904	559 X-I Some of the relations of casein and para-casein to bases and acids, and their application to cheddar cheese	559 X-I Sulphur washes for orchard treatment II	559 X-I Proteids of butter in relation to mottled butter	559 X-I Potato spraying experiments in 1904	Next

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