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| 01792cam 2200337zi 4500 |
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| 001 | 9.922186 |
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| 003 | CaOODSP |
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| 005 | 20230503085229 |
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| 006 | m o d f |
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| 007 | cr |n||||||||| |
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| 008 | 230503e197504##oncd ob f000 0 eng d |
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| 040 | |aCaOODSP|beng|erda|cCaOODSP |
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| 043 | |an-cn--- |
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| 086 | 1 |aA58-4/516E-PDF |
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| 100 | 1 |aTimbers, G. E.|q(Gordon Ernest),|d1940- |eauthor. |
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| 245 | 10|aMicrowave tempering of butter : |ban estimate of equipment size and suggestions for operating techniques / |cG.E. Timbers, D.B. Emmons. |
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| 246 | 14|aMicrowave tempering of butter |
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| 264 | 1|aOttawa, Ontario : |bEngineering Research Service, Research Branch, Agriculture Canada, |cApril 1975. |
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| 300 | |a1 online resource (7 pages) : |bcharts. |
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| 336 | |atext|btxt|2rdacontent |
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| 337 | |acomputer|bc|2rdamedia |
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| 338 | |aonline resource|bcr|2rdacarrier |
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| 490 | 1 |aContribution ; |vno. 516 |
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| 500 | |a"Report number 516." |
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| 504 | |aIncludes bibliographical references (page 6). |
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| 520 | |a"The application of microwave equipment to the tempering of butter coming out of frozen storage has potential commercial applications. The frozen butter must be tempered, or raised in temperature, to a condition where it can be worked and printed. The time involved in the tempering operation is long, with up to 3 days required if still air warming is used"--Introduction, page [1]. |
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| 650 | 0|aButter|zCanada. |
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| 650 | 6|aBeurre|zCanada. |
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| 710 | 1 |aCanada. |bAgriculture Canada. |bEngineering Research Service, |eissuing body. |
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| 830 | #0|aContribution (Canada. Agriculture Canada. Engineering Research Service)|vno. 516.|w(CaOODSP)9.921188 |
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| 856 | 40|qPDF|s7.16 MB|uhttps://publications.gc.ca/collections/collection_2023/aac-aafc/A58-4-516-eng.pdf |
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