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The effect of variations in procedure on the yield and moisture content of cheddar cheese

Master of Science

Identiferoai:union.ndltd.org:VTETD/oai:vtechworks.lib.vt.edu:10919/63945
Date January 1920
CreatorsWall, H. F.
ContributorsAgriculture
PublisherVirginia Agricultural and Mechanical College and Polytechnic Institute
Source SetsVirginia Tech Theses and Dissertation
Languageen_US
Detected LanguageEnglish
TypeThesis, Text
Format11 leaves, application/pdf, application/pdf
RightsCreative Commons Public Domain Mark 1.0, http://creativecommons.org/publicdomain/mark/1.0/
RelationOCLC# 30373295

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