The formation and properties of curd produced by the direct addition of acid to skimmilk

Description

Thesis (M.S.)--University of Wisconsin--Madison, 1963. / Typescript. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 67-70).

Links & Downloads

1. http://catalog.hathitrust.org/api/volumes/oclc/57016635.html

Tags

Cottage cheese. Skim milk.

Additional Fields

Identifer	oai:union.ndltd.org:OCLC/oai:xtcat.oclc.org:OCLCNo/608996953
Date	January 1963
Creators	McNurlin, Thomas Frederick.
Source Sets	OCLC
Language	English
Detected Language	English