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


Author:
Doane, C. F. (Charles Francis)
Source:
USDA
Year:
1910
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