NALDC

The influence of lactic acid on the quality of cheese of the cheddar type

Author:

Doane, C. F. (Charles Francis)

Source:

USDA

Year:

0000

Subject:

Cheddar cheese

Format:

20 p. ; 24 cm.

Language:

English

Publisher:

U.S. Dept. of Agriculture, Bureau of Animal Industry

Series:

Bulletin (United States. Bureau of Animal Industry) ; 123

Collection:

Organic Roots Collection

Permanent URL:

https://archive.org/details/bullbai123