The production of volatile fatty acids and esters in cheddar cheese and their relation to the development of flavor
1910
Suzuki, S. K. (Shinkichi K) | Hastings, Edwin George | Hart, Edwin Bret
AGROVOC Keywords
Bibliographic information
Production of volatile fatty acids and esters in cheddar cheese and their relation to the development of flavor
Research bulletin (University of Wisconsin. Agricultural Experiment Station)
Publisher
University of Wisconsin Agricultural Experiment Station
Language
English
Note
S.K. Suzuki, E.G. Hastings and E.B. Hart.
Includes bibliographical references.
Type
Bibliography; Monographic; Government Publication; Text
2024-02-27
MODS
Data Provider
This bibliographic record has been provided by National Agricultural Library
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