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The viscosity and surface tension of dispersions of sucrose, lactose, skim milk powder, and butterfat

No description available.
Identiferoai:union.ndltd.org:UMASS/oai:scholarworks.umass.edu:theses-2639
Date01 January 1928
CreatorsFessenden, Richard W.
PublisherScholarWorks@UMass Amherst
Source SetsUniversity of Massachusetts, Amherst
Detected LanguageEnglish
Typetext
Formatapplication/pdf
SourceMasters Theses 1911 - February 2014

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