Production of volatile fatty acid and esters in cheddar cheese and their relation to the development of flavor
Material type:
TextSeries: Cheese, Acids Wisconsin Agricultral Experiment Station. Research Bulletin No. 11Publication details: Madison 1910Description: 1-154 p
| Item type | Current library | Call number | Status | Date due | Barcode |
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Books
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Prof. M S Swaminathan Library, ICAR: Indian Agricultural Research Institute | X-1 (Browse shelf(Opens below)) | Available | S50763 |
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