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The making of cheese from the purified components of milk I. The preparation of a casein sol in semblance of skim milk. II. The fortification of a casein sol with Streptococcus lactis growth factors. III. A study of the factors that influence the flavor of cheese made from a fortified casein sol /Grindrod, Paul Edward, January 1954 (has links)
Thesis (Ph. D.)--University of Wisconsin--Madison, 1954. / Typescript. Vita. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references.
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