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Investigations on methods of determining the protein content of milk as well as causes of variation and correlations between milk constituents with each other and with milk yield.

F. W. Steffens

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Key concepts: Food science, Yield (engineering), Variation (astronomy), Milk protein, Modified milk ingredients, Milk products, Chemistry, Mathematics

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Investigations on methods of determining the protein content of milk as well as causes of variation and correlations between milk constituents with each other and with milk yield. — Research Paper | ScholarLens