✦ LIBER ✦
The Bacterial Count, Tyramine Content and Quality Score of Commercial American Cheddar and Stirred Curd Cheese Made with Streptococcus Faecalis Starter
✍ Scribed by Dahlberg, A.C.; Kosikowsky, F.V.
- Book ID
- 123026981
- Publisher
- American Dairy Science Association
- Year
- 1949
- Tongue
- English
- Weight
- 475 KB
- Volume
- 32
- Category
- Article
- ISSN
- 0022-0302
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