LIBROS DEL AUTOR: howard higby douglass

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  • A Study of the Causes of Variations in the Fat Content of Buttermilk
    Howard Higby Douglass
    'A Study of the Causes of Variations in the Fat Content of Buttermilk' (1912) by Howard Higby Douglass offers a detailed investigation into the factors influencing the fat composition of buttermilk. This work is a valuable resource for agricultural scientists, dairy farmers, and those involved in the food industry during the early 20th century. Douglass’s study provides insight...
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