The measurement and significance of amino acids in cheddar cheese during ripening

Description

Thesis (Ph. D.)--University of Wisconsin--Madison, 1949. / Typescript. Vita. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves [121]-132).

Links & Downloads

1. http://catalog.hathitrust.org/api/volumes/oclc/51515751.html

Tags

Cheddar cheese. Amino acids.

Additional Fields

Identifer	oai:union.ndltd.org:OCLC/oai:xtcat.oclc.org:OCLCNo/609071894
Date	January 1949
Creators	Harper, W. James,
Source Sets	OCLC
Language	English
Detected Language	English