Abstract
A study of the distribution of fat in cans of evaporated milk during storage showed that high pressures of homogenization, two-stage homogenization, and high viscosity were effective in retarding separation. © 1939, American Dairy Science Association. All rights reserved.
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CITATION STYLE
APA
Webb, B. H., & Holm, G. E. (1939). The Separation of Fat in Evaporated Milk. Journal of Dairy Science, 22(5), 363–366. https://doi.org/10.3168/jds.S0022-0302(39)92896-1
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