H. F. Long

Chemistry of Butter and Butter Making

The relationships between (1) the percentage fat and (2) the protein percentages of cream and the churning loss. III

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Chemistry of Butter and Butter Making

The relationships among the cream acidity, the churning loss and the churning time. IV

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The Physical and Chemical Characteristics of Lards and Other Fats in Relation to Their Culinary Value

For frying purposes. III

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