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		No cover image available Relation of carbon dioxide to proteolysis in the ripening of cheddar sheese by Van Slyke, L.L., Hart, E.B Series: New York Agricultural Experiment Station. Bulletin No. 231 Material type: Text Publication details: Geneva 1903 Availability: Items available for loan: Prof. M S Swaminathan Library, ICAR: Indian Agricultural Research Institute (1)Call number: 559 X-1. Place hold Add to cart (remove)

		No cover image available Experiments in curing cheese at different temperatures by Van Slyke, L.L., Hart, E.B Series: Experiment New York Agricultural Experiment Station. Bulletin No. 234 Material type: Text Publication details: Geneva 1903 Availability: Items available for loan: Prof. M S Swaminathan Library, ICAR: Indian Agricultural Research Institute (1)Call number: 559 X-1. Place hold Add to cart (remove)

		No cover image available Conditions affecting chemical changes in cheese-ripening by Van Slyke, L.L., Hart, E.B Series: Chemical New York Agricultural Experiment Station. Bulletin No. 236 Material type: Text Publication details: Geneva 1903 Availability: Items available for loan: Prof. M S Swaminathan Library, ICAR: Indian Agricultural Research Institute (1)Call number: 559 X-1. Place hold Add to cart (remove)

ICAR-Indian Agricultural Research Library