Ultrasonic energy attenuation in Cheddar cheese and effects of ultrasound on the ripening process

Description

Thesis (Ph. D.)--University of Wisconsin--Madison, 1959. / Typescript. Vita. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves [142]-144).

Links & Downloads

1. http://catalog.hathitrust.org/api/volumes/oclc/50701130.html

Tags

Cheddar cheese. Ultrasonic waves

Additional Fields

Identifer	oai:union.ndltd.org:OCLC/oai:xtcat.oclc.org:OCLCNo/609157875
Date	January 1900
Creators	Federer, Adolf Ernest.
Source Sets	OCLC
Language	English
Detected Language	English