The influence of lactic acid on the quality of cheese of the Cheddar type
Doane, C. F. (Charles Francis), 1872-
Book
Published material
Washington, Govt. print. off, 1910
Cheddar cheese , Lactic acid
SF271 .D64
English
DOI: https://doi.org/10.5962/bhl.title.35770 LCCN: https://lccn.loc.gov/agr10000965 Wikidata: https://www.wikidata.org/entity/Q51494576
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