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

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).

Identiferoai:union.ndltd.org:OCLC/oai:xtcat.oclc.org:OCLCNo/609071894
Date January 1949
CreatorsHarper, W. James,
Source SetsOCLC
LanguageEnglish
Detected LanguageEnglish

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