Flavor development in salted butter by pure cultures of bacteria: Preliminary Result
dc.contributor.author | Hoecker, W H | en_US |
dc.contributor.author | Hamilton, B W | en_US |
dc.date.accessioned | 2014-04-22T12:28:02Z | |
dc.date.available | 2014-04-22T12:28:02Z | |
dc.date.issued | 1941 | en_US |
dc.identifier.uri | http://hdl.handle.net/10973/22883 | |
dc.publisher | State College of Agriculture Experiment Station and Mechanic Arts, Iowa | en_US |
dc.title | Flavor development in salted butter by pure cultures of bacteria: Preliminary Result | en_US |
dc.type | Book | en_US |
dc.subject.cc | λ311:78-424.7375/H1 | en_US |
dc.identifier.accno | GIPE047341 | en_US |
Files in this item
This item appears in the following Collection(s)
-
GIPE Digitised Books [22617]