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1925•Journal of Agricultural ResearchRequires access

Relation between the Bacterial Count of Whole Milk and that of the Cream and Skim Milk separated from it.

C. Sidney Leete

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Key concepts: Skimmed milk, Food science, Toned milk, Whole milk, Milk products, Soy milk, Chemistry

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Relation between the Bacterial Count of Whole Milk and that of the Cream and Skim Milk separated from it. — Research Paper | ScholarLens