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Changes in the paracasein molecule during the ageing of cheddar cheese

Thesis (Ph. D.)--University of Wisconsin--Madison, 1951. / Typescript. Vita. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references.

Identiferoai:union.ndltd.org:OCLC/oai:xtcat.oclc.org:OCLCNo/608678211
Date January 1951
CreatorsBassett, Harold Julius,
Source SetsOCLC
LanguageEnglish
Detected LanguageEnglish

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