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
Written in English
|Statement||by Carmen L. Betancur.|
|The Physical Object|
|Pagination||62 leaves, bound :|
|Number of Pages||62|
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