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

By

Doane, C. F. (Charles Francis), 1872-

Type

Book

Material

Published material

Publication info

Washington, Govt. print. off, 1910

Subjects

Cheddar cheese , Lactic acid

Call Number

SF271 .D64

Language

English

Identifiers

DOI: https://doi.org/10.5962/bhl.title.35770
LCCN: https://lccn.loc.gov/agr10000965
Wikidata: https://www.wikidata.org/entity/Q51494576