Rheological analysis of curd firmness at time of cutting in manufacture of cheddar cheese

Description

Thesis (M.S.)--University of Wisconsin--Madison, 1980. / Typescript. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references.

Links & Downloads

1. http://catalog.hathitrust.org/api/volumes/oclc/7200370.html

Tags

Cheddar cheese.

Additional Fields

Identifer	oai:union.ndltd.org:OCLC/oai:xtcat.oclc.org:OCLCNo/608638993
Date	January 1980
Creators	Bynum, Douglas Gene.
Source Sets	OCLC
Language	English
Detected Language	English