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The Relation Of The Time The Temperature And The Initial Bacterial Count Of Milk Samples To Their Final Count by Mary Waterbury Wheeler

Compare The Relation Of The Time The Temperature And The Initial Bacterial Count Of Milk Samples To Their Final Count by Mary Waterbury Wheeler

Mary Waterbury Wheeler

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The Relation Of The Time The Temperature And The Initial Bacterial Count Of Milk Samples To Their Final Count by Mary Waterbury Wheeler

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High Temperature Processing of Milk and Milk Products by Hilton C. Deeth, Hardcover | Indigo Chapters
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Relation Between Percentage fat Content and Yield of Milk by W L Gaines, Hardcover | Indigo Chapters
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Certain Biological Factors Related to Tallowiness in Milk and Cream by P H (Paul Hubert) 1894- Tracy, Paperback | Indigo Chapters
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The Influence Of Breed And Individuality On The Composition And Properties Of Milk by Clarence Henry [From Old Catalo Eckles, Paperback
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Microbiological Analysis Of Food And Water by N.F. Lightfoot, Hardcover | Indigo Chapters
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Standard Methods For The Examination Of Dairy Products Microbiological And Chemical / American Public Health Association, Paperback
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Germ Content of Milk by Harding H a (Harry Alexis), Paperback | Indigo Chapters
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The Heat Coagulation Of Milk by Hugo Henry Sommer, Paperback | Indigo Chapters
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The Relation Between the Number of Bacteria and Acid Production in the Fermentation of Xylose by John Arlington Anderson, Hardcover
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