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Chemistry of butter and butter making. 5. Methods for determining the pH of cream with standardized acidity and of butter made from this type of cream.

C. E. Parmelee, Emerson W. Bird, D. F. Breazeale

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Key concepts: Food science, Chemistry

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Chemistry of butter and butter making. 5. Methods for determining the pH of cream with standardized acidity and of butter made from this type of cream. — Research Paper | ScholarLens