Iowa State University Digital Repository
metadata only
Chemistry of butter and butter making III. The relationships between (1) the percentage fat and (2) the protein percentages of cream and the churning loss
Conceptio Open Archive
Analyze & explore related research in Conceptio
Connect this record directly into your research workflow or AI agent. Explore citations across open repositories, query full text, and export structured proof bundles.
This document is indexed with metadata only: full text is not available in the archive for this record. Open the official source ↗
Related documents
- Is There Room for Butter in a Healthy Diet?#1093333
- Alles in Butter#402382
- Protein Need and Interest of " Quick Proteins " to the Obese Subject Operated by Bariatric Surgery (BIBOP)#845050
- Milk Fat Intake and Metabolic Health Markers#896997
- Atkins' physical chemistry#490651
Record · ID 685183
Retrieved via Conceptio: every document is proof-bundled with source, license, and retrieval metadata.
Retrieved via Conceptio: every document is proof-bundled with source, license, and retrieval metadata.
Bring this data into your agent: Connect via MCP or API · 20 free credits to start · no card required
Read the Docs → · View CLI source on GitHub · Conceptio Open Knowledge Archive
Read the Docs → · View CLI source on GitHub · Conceptio Open Knowledge Archive