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Publications by James Bernard McNulty
A Study of the Effects of Cotton Seed Products Upon the Composition of Butter Fat and the Churnability of Cream
Related publications
Milk and Its Products : A Treatise Upon the Nature and Qualities of Dairy Milk and the Manufacture of Butter and Cheese /
Study of the Factors Influencing the Composition of Beef Fat
Development and Stability Study of Products Containing Cupuaçu Butter
Scientific Electronic Archives
The Fat Testing of Cream by the Babcock Method.
Preparation of Butter Cream in the State of W/O/W-Type Dispersion.
Journal of the agricultural chemical society of Japan
Scientific Substantiation of the Composition of the Sour Cream Product
Scientific Works of National University of Food Technologies
The Action of Methylenblue Upon Cotton Fibre
Biochemical Journal
Positive Study on the International Competitiveness of China’s Cotton Products
A Study of the Effect of the Periods of Gestation and Lactation Upon the Growth and Composition of Swine
