AbstractsLaw & Legal Studies
Creaming properties of various fats as related to the specific gravity of the batter and to the quality of plain cake
| Institution: | Kansas State University |
|---|---|
| Department: | |
| Year: | 1935 |
| Record ID: | 1550490 |
| Full text PDF: | http://hdl.handle.net/2097/17352 |
Abstract
