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1933•MOspace Institutional Repository (University of Missouri)Open access

The relation of dry skim milk to the physical and chemical properties of cottage cheese

W. H. E. Reid, C. L. Fleshman

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Abstract

Publication authorized March 27, 1933.

About this research paper

What this paper is about

Publication authorized March 27, 1933.

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Method / approach

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Available abstract

Publication authorized March 27, 1933.

Key concepts: Food science, Skimmed milk, Milk products, Farmer cheese, Chemistry

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