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Influence of the temperature of curing upon the commercial quality of cheese

By:

smith, G.A

Material type: Text

Text

TextSeries: Cheese New York Agricultural Experiment Station. Bulletin No. 184Publication details: Geneva 1900Description: 195-212 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	559 X-1 (Browse shelf(Opens below))	Available		S52416

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