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		No cover image available Study of some of the salts formed by casein and paracasein with acids Their relations to american cheddar cheese by Van Slyke, L.L., Hart, E.B Series: Salts, Casein, Acids New York Agricultural Experiment Station. Bulletin No. 214 Material type: Text Publication details: Geneva 1902 Availability: Items available for loan: Prof. M S Swaminathan Library, ICAR: Indian Agricultural Research Institute (1)Call number: 559 X-I. Place hold Add to cart (remove)

		No cover image available Methods for the estimation of the proteolytic compounds contained in cheese and milk by Van Slyke, L.L., Hart, E.B Series: Estimation, Milk New York Agricultural Experiment Station. Bulletin No. 215 Material type: Text Publication details: Geneva 1902 Availability: Items available for loan: Prof. M S Swaminathan Library, ICAR: Indian Agricultural Research Institute (1)Call number: 559 X-I. Place hold Add to cart (remove)

		No cover image available Some of the compounds present in american cheddar cheese by Van Slyke, L.L., Hart, E.B Series: Cheddar New York Agricultural Experiment Station. Bulletin No. 219 Material type: Text Publication details: Geneva 1902 Availability: Items available for loan: Prof. M S Swaminathan Library, ICAR: Indian Agricultural Research Institute (1)Call number: 559 X-I. Place hold Add to cart (remove)

		No cover image available Some of the relations of casein and para-casein to bases and acids, and their application to cheddar cheese by Van Slyke, L.L., Hart, E.B Series: Casein, Acids, Cheddar New York Agricultural Experiment Station. Bulletin No. 261 Material type: Text Publication details: Geneva 1905 Availability: Items available for loan: Prof. M S Swaminathan Library, ICAR: Indian Agricultural Research Institute (1)Call number: 559 X-I. Place hold Add to cart (remove)

		No cover image available Proteids of butter in relation to mottled butter by Van Slyke, L.L., Hart, E.B Series: Proteids, Butter New York Agricultural Experiment Station. Bulletin No. 263 Material type: Text Publication details: Geneva 1905 Availability: Items available for loan: Prof. M S Swaminathan Library, ICAR: Indian Agricultural Research Institute (1)Call number: 559 X-I. Place hold Add to cart (remove)

		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)

		No cover image available Chemical changes in the souring of milk and their relations to cottage cheese by Van Slyke, L.L., Hart, E.B Series: Chemical, Milk New York Agricultural Experiment Station. Bulletin No. 245 Material type: Text Publication details: Geneva 1904 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)

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