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Bacteriology of cheese, 1. Effect of pasteurinzing the milk on the nitrogenous decomposition in cheddar cheese

By:

Lane, C.B., Hammer, B.W

Material type: Text

Text

TextSeries: Milk, Bacteriology Iowa Agricultural Experiment Station. Research Bulletin No. 183Publication details: Iowa 1935Description: 356-382 p

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Item type	Current library	Call number	Status	Date due	Barcode
Books	Prof. M S Swaminathan Library, ICAR: Indian Agricultural Research Institute	548 X-1 (Browse shelf(Opens below))	Available		S51767

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Previous	548 X-1 Studies on acetylmethylcerbinol and diacetyl in dairy products	548 X-1 Passing an alternating electric current through food and fruit juices	548 X-1 Physiological behavior of grimes golden apples in storage	548 X-1 Bacteriology of cheese, 1. Effect of pasteurinzing the milk on the nitrogenous decomposition in cheddar cheese	548 X-1 Cost of producation in agriculture	548 X-1 Department of agriculture	548 X-1 Control of apple blotch	Next

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