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A study of iodization and buddeization on the enzymes, bacterial content, physical and chemical properties, and nutritional value of milk
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A study of iodization and buddeization on the enzymes, bacterial content, physical and chemical properties, and nutritional value of milk
Glickstein, Myer.
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Abstract
Type
Thesis (Open Access)
Date
1937
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Degree
Master of Science (M.S.)
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studyofiodizatio00glic.pdf
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5.14 MB
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URI
https://hdl.handle.net/20.500.14394/45036
DOI
10.7275/6871099
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