✦ LIBER ✦
Changes in Composition of Cheddar Curd during Manufacture as a Guide to Cheese Making by Direct Acidification
✍ Scribed by Breene, W.M.; Price, W.V.; Ernstrom, C.A.
- Book ID
- 122343208
- Publisher
- American Dairy Science Association
- Year
- 1964
- Tongue
- English
- Weight
- 755 KB
- Volume
- 47
- Category
- Article
- ISSN
- 0022-0302
No coin nor oath required. For personal study only.