Bulletin: Number 237: The Role of the Lactic-Acid Bacteria in the Manufacture and in the Early Stages of Ripening of Cheddar Cheese
Author
New York State Agricultural Experiment Station.
Harding, H. A.
Journal / Series
Bulletin
Description
18 pages, 1 article
*The Role of the Lactic-Acid Bacteria in the Manufacture and in the Early Stages of Ripening of Cheddar Cheese* (Harding, H. A.) 16 pages
Date Issued
1903-07
Publisher
Agricultural Experiment Station,
Keywords
Type
periodical