Bulletin: Number 231: The Relation of Carbon Dioxide to Proteolysis in the Ripening of Cheddar Cheese
Author
New York State Agricultural Experiment Station.
Van Slyke, L. L.
Hart, E. B.
Journal / Series
Bulletin
Description
25 pages, 1 article
*The Relation of Carbon Dioxide to Proteolysis in the Ripening of Cheddar Cheese* (Van Slyke, L. L.; Hart, E. B.) 23 pages
Date Issued
1903-02
Publisher
Agricultural Experiment Station,
Keywords
Type
periodical