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

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).

Identiferoai:union.ndltd.org:OCLC/oai:xtcat.oclc.org:OCLCNo/609120001
Date January 1976
CreatorsRutzinski, Joseph Leonard.
PublisherMadison, Wis. : University of Wisconsin,
Source SetsOCLC
LanguageEnglish
Detected LanguageEnglish

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