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Comparison of the bacterial content of cheese cured at different temperatures

By:

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

Material type: Text

Text

TextSeries: Cheese Ortario Agricultural College. Bulletin No. 130Publication details: Toronto 1903Description: 1-24 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	X-1 (Browse shelf(Opens below))	Available		S53410

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Previous	X-1 Peas and the pea weevil	X-1 Glossary of taxonomic characters for the study chewing-lice	X-1 Bacon production	X-1 Comparison of the bacterial content of cheese cured at different temperatures	X-1 Data Book for the study of the Chewing-Lice (Phthiraptera	X-1 Ripening of cheese in cold storage compared with riping in the ordinary curing room	X-1 Roup	Next

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