The influence of milk fat dispersion in cream on the thixotropic properties of conventional butter

Title Variants

Alternative: Thixotropic properties of butter

By

Bakar, Phyllis.

University of Alberta. Department of Dairy and Food Science.

Type

Book

Material

Archival material

Publication info

[1966]

Notes

A thesis submitted to the Faculty of Graduate Studies in partial fulfillment of the requirements for the degree of Master of Science, Dept. of Dairy and Food Science, University of Alberta.

Thesis (M.Sc.)--University of Alberta, 1966.

Subjects

Butter , Milkfat

Call Number

SF263 .B35 1966

Language

English

Identifiers

OCLC: 51994869