Normal view MARC view ISBD view

Comparison of the bacterial content of cheese cured at different temperatures

Harrison, F.C., Connell, W.T.

Comparison of the bacterial content of cheese cured at different temperatures - Toronto 1903 - 1-24 p. - Cheese Ortario Agricultural College. Bulletin No. 130 .

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

Comparison of the bacterial content of cheese cured at different temperatures