| 其他書名 | The relationships between (1) the percentage fat and (2) the protein percentages of cream and the churning loss. III |
| 出版 | Agricultural Experiment Station, Iowa State College of Agriculture and Mechanic Arts, 1936 |
| URL | http://books.google.com.hk/books?id=U9NKAQAAMAAJ&hl=&source=gbs_api |