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Relationship of the non-volatile, water-soluble fraction of cheddar cheese to its quality

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1. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.321280

Identifer	oai:union.ndltd.org:bl.uk/oai:ethos.bl.uk:321280
Date	January 1993
Creators	Eccles, Robert
Publisher	University of Reading
Source Sets	Ethos UK
Detected Language	English
Type	Electronic Thesis or Dissertation