✦ LIBER ✦
A microbiological, biochemical and sensory characterisation of bovine milk treated by heat and ultraviolet (UV) light for manufacturing Cheddar cheese
✍ Scribed by Cilliers, Frans Pieter; Gouws, Pieter Andries; Koutchma, Tatiana; Engelbrecht, Yolanda; Adriaanse, Craig; Swart, Pieter
- Book ID
- 122334645
- Publisher
- Elsevier Science
- Year
- 2014
- Tongue
- English
- Weight
- 895 KB
- Volume
- 23
- Category
- Article
- ISSN
- 1466-8564
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