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Resistance of Specific Fatty Acids When Added to Cream to Neutralization by Sodium Carbonate and Calcium Hydroxide

dc.contributor.advisorFouts, E. L.
dc.contributor.authorJohnson, Paul E.
dc.date.accessioned2016-11-16T21:27:43Z
dc.date.available2016-11-16T21:27:43Z
dc.date.issued1940
dc.identifier.urihttps://hdl.handle.net/11244/46399
dc.formatapplication/pdf
dc.languageen_US
dc.rightsCopyright is held by the author who has granted the Oklahoma State University Library the non-exclusive right to share this material in its institutional repository. Contact Digital Library Services at lib-dls@okstate.edu or 405-744-9161 for the permission policy on the use, reproduction or distribution of this material.
dc.titleResistance of Specific Fatty Acids When Added to Cream to Neutralization by Sodium Carbonate and Calcium Hydroxide
dc.typetext
dc.contributor.committeeMemberCave, H. W.
osu.filenameThesis-1940-J68r.pdf
osu.accesstypeOpen Access
dc.type.genreThesis


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