Normal view MARC view ISBD view

Lactic acid streptococci associated with the early stages of cheddar cheese ripening

Kelly, C.D.

Lactic acid streptococci associated with the early stages of cheddar cheese ripening - Geneva 1932 - 1-26 p. - Lactic, Acid, Cheddar New York State Agricultural Experiment Station. Technical Bulletin No. 201 .

Print
Add to your cart (remove)
Suggest for purchase
Save record
BIBTEX Dublin Core MARCXML MARC (non-Unicode/MARC-8) MARC (Unicode/UTF-8) MARC (Unicode/UTF-8, Standard) MODS (XML) RIS
More searches

Search for this title in:
Other Libraries (WorldCat) Other Databases (Google Scholar) Online Stores (Bookfinder.com) Open Library (openlibrary.org)

ICAR-Indian Agricultural Research Library

Lactic acid streptococci associated with the early stages of cheddar cheese ripening