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Tierische Lebensmittel

A. Gronover and R. Strohecker
Handbuch der Lebensmittelchemie, Tierische Lebensmittel 37 (1936)
DOI: 10.1007/978-3-662-41926-7_6
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Effect of Fat Content and Temperature on Viscosity in Relation to Pumping Requirements of Fluid Milk Products

A.S. Bakshi and D.E. Smith
Journal of Dairy Science 67 (6) 1157 (1984)
DOI: 10.3168/jds.S0022-0302(84)81417-4
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The interrelationship of the viscosity, fat content and temperature of cream between 40° and 80°C

L. W. Phipps
Journal of Dairy Research 36 (3) 417 (1969)
DOI: 10.1017/S0022029900012930
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Relations between composition and viscosity of cow's milk

C. P. Cox, Zena D. Hosking and L. N. Posener
Journal of Dairy Research 26 (2) 182 (1959)
DOI: 10.1017/S0022029900009870
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463. Changes with temperature in the viscosity of whole milk

C. P. Cox
Journal of Dairy Research 19 (1) 72 (1952)
DOI: 10.1017/S0022029900006282
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Section C. Dairy Chemistry

W. L. Davies
Journal of Dairy Research 7 (1) 75 (1936)
DOI: 10.1017/S0022029900001679
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Some Physical Properties of Milk. II. Effects of Age upon the Viscosity of Pasteurized Whole Milk

G.H. Whitnah, WM.D. Rutz and H.C. Fryer
Journal of Dairy Science 39 (4) 356 (1956)
DOI: 10.3168/jds.S0022-0302(56)94760-9
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Rolling-sphere viscometer for structured liquids

G W Scott Blair and J C Oosthuizen
British Journal of Applied Physics 11 (8) 332 (1960)
DOI: 10.1088/0508-3443/11/8/305
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