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A Procedure for the Manufacture of Cheddar Cheese under Controlled Bacteriological Conditions and the Effect of Adjunct Lactobacilli on Cheese Quality

✍ Scribed by P. L. H. McSweeney, E. M. Walsh, P. F. Fox, T. M. Cogan, F. D. Drinan and M. Castelo-Gonzalez

No coin nor oath required. For personal study only.

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