✦ LIBER ✦
Interrelationships between pH, Populations of Propionibacterium Shermanii, Levels of Free Fatty Acids, and the Flavor Ratings of Swiss Cheeses
✍ Scribed by Kurtz, F.E.; Hupfer, J.A.; Corbin, E.A.; Hargrove, R.E.; Walter, H.E.
- Book ID
- 122759806
- Publisher
- American Dairy Science Association
- Year
- 1959
- Tongue
- English
- Weight
- 884 KB
- Volume
- 42
- Category
- Article
- ISSN
- 0022-0302
No coin nor oath required. For personal study only.