✦ LIBER ✦
Development of a Quantitative Model for Enzyme-Catalyzed, Time-Dependent Changes in Protein Composition of Cheddar Cheese During Storage
✍ Scribed by Basch, J.J.; Farrell, H.M.; Walsh, R.A.; Konstance, R.P.; Kumosinski, T.F.
- Book ID
- 123229070
- Publisher
- American Dairy Science Association
- Year
- 1989
- Tongue
- English
- Weight
- 1021 KB
- Volume
- 72
- Category
- Article
- ISSN
- 0022-0302
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