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The influence of ionizable and non-ionizable compounds in milk upon its freezing point
|dc.description||Due to the character of the original source materials and the nature of batch digitization, quality control issues may be present in this document. Please report any quality issues you encounter to firstname.lastname@example.org, referencing the URI of the item.||en|
|dc.publisher||Texas A&M University|
|dc.rights||This thesis was part of a retrospective digitization project authorized by the Texas A&M University Libraries in 2008. Copyright remains vested with the author(s). It is the user's responsibility to secure permission from the copyright holder(s) for re-use of the work beyond the provision of Fair Use.||en|
|dc.subject||Major dairy science.||en|
|dc.title||The influence of ionizable and non-ionizable compounds in milk upon its freezing point||en|
|thesis.degree.name||M.S. in Dairy Husbandry||en|
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