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Thursday, July 23, 2020 | History

2 edition of Some microbiological and sensory characteristics of Cheddar cheese manufactured from conventional and ultrafiltered-concentrated milk found in the catalog.

Some microbiological and sensory characteristics of Cheddar cheese manufactured from conventional and ultrafiltered-concentrated milk

Carmen L. Betancur

Some microbiological and sensory characteristics of Cheddar cheese manufactured from conventional and ultrafiltered-concentrated milk

by Carmen L. Betancur

  • 129 Want to read
  • 20 Currently reading

Published .
Written in English


Edition Notes

Statementby Carmen L. Betancur.
The Physical Object
Pagination62 leaves, bound :
Number of Pages62
ID Numbers
Open LibraryOL15528201M


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Some microbiological and sensory characteristics of Cheddar cheese manufactured from conventional and ultrafiltered-concentrated milk by Carmen L. Betancur Download PDF EPUB FB2