Influence of certain lactic acid streptococci on the chemical changes in cheddar cheese during ripening
Material type: TextSeries: Lactic, Chemical, Cheddar New York State Agricultural Experiment Station. Technical Bulletin No. 200Publication details: Geneva 1932Description: 1-28 pItem type | Current library | Call number | Status | Date due | Barcode |
---|---|---|---|---|---|
Books | Prof. M S Swaminathan Library, ICAR: Indian Agricultural Research Institute | 559 X-I (Browse shelf(Opens below)) | Available | S52329 |
There are no comments on this title.