Behavior of enterobacter and hafnia in skimmilk during its fermentation by lactic acid bacteria and in Camembert cheese during its manufacture and ripening

Description

Thesis (M.S.)--University of Wisconsin--Madison. / Typescript. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 91-94).

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1. http://catalog.hathitrust.org/api/volumes/oclc/53791483.html

Tags

Milk Cheese

Additional Fields

Identifer	oai:union.ndltd.org:OCLC/oai:xtcat.oclc.org:OCLCNo/609120001
Date	January 1976
Creators	Rutzinski, Joseph Leonard.
Publisher	Madison, Wis. : University of Wisconsin,
Source Sets	OCLC
Language	English
Detected Language	English