Evaluation of commercial practices to enhance the shelf-life of cottage cheese

Description

Graduation date: 1994

Links & Downloads

1. http://hdl.handle.net/1957/35626

Tags

Cottage cheese -- Preservatives

Lactic acid bacteria

Food preservatives

Additional Fields

Identifer	oai:union.ndltd.org:ORGSU/oai:ir.library.oregonstate.edu:1957/35626
Date	11 November 1993
Creators	Cheung, Kuen
Contributors	Sandine, W. E.
Source Sets	Oregon State University
Language	en_US
Detected Language	English
Type	Thesis/Dissertation