Browsing Division of Food Systems and Bioengineering (MU) by Identifier "b21056535"
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Apparatus and method for determining the hardness of butter fat
(University of Missouri--Columbia, 1911)One of the important properties to be taken into account in judging the quality of butter is the so called Body, by which is meant the hardness, consistency or firmness of the butter. Body is described by the butter Judge ...