SharePOSSIBLE USE OF CRYOSCOPES IN DAIRY LABORATORIES.
[In German. / En allemand.]
Author(s) : WOLFSCHOON-POMBO A.
Type of article: Article
Summary
APPLICATION OF CRYOSCOPIC PROCEDURES TO MILK QUALITY CONTROL, IN THE MEASUREMENT OF MILK FREEZING POINT, OF THE SALT CONTENT OF BUTTER AND CHEESE AND THE TITRATION OF LACTOSE AND SUCROSE IN ICE CREAM. (Bibliogr. int. CDIUPA-CNRS, FR., 86-210-207924.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1987-0202
- Languages: German
- Source: Dtsch. Molk.-Ztg. - vol. 107 - n. 3
- Publication date: 1986
Links
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Indexing
- Themes: Milk and dairy products
- Keywords: Freezing temperature; Butter; Milk; Sucrose; Lactose; Ice cream; Control (generic); Cheese
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