Title: 599. The lactose-chloride contribution to the freezing-point depression of milk
Abstract: The contributions of lactose and chloride to the total freezing-point depression of milk have been measured by an incremental procedure. Successive additions of these substances to watered milk have enabled direct determination of the partial freezing-point depression to be made in a medium substantially the same as the original.
Publication Year: 1955
Publication Date: 1955-10-01
Language: en
Type: article
Indexed In: ['crossref']
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Cited By Count: 6
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