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Role of the lactic-acid bacteria in the manufacture and in the early stages of ripening of cheddar cheese

By:

Harding, H.A

Material type: Text

Text

TextSeries: Bacteria New York Agricultural Experiment Station. Bulletin No. 237Publication details: Geneva 1903Description: 166-180 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		S53524

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Previous	559 X-1 Experiments in curing cheese at different temperatures	559 X-1 Two decays of stored apples	559 X-1 Conditions affecting chemical changes in cheese-ripening	559 X-1 Role of the lactic-acid bacteria in the manufacture and in the early stages of ripening of cheddar cheese	559 X-1 Status of phosphorus in certain food materials and animal by-products, with special reference to inorganic forms	559 X-1 Thinning apples	559 X-1 Potato spraying experiments in 1903	Next

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