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dc.contributor.authorNew York State Agricultural Experiment Station.en_US
dc.contributor.authorVan Slyke, L. L.en_US
dc.contributor.authorHart, E. B.en_US
dc.date.accessioned2006-12-21T22:06:16Z
dc.date.available2006-12-21T22:06:16Z
dc.date.issued1902-12en_US
dc.identifier.other5730972_4575_001en_US
dc.identifier.other5730972en_US
dc.identifier.urihttps://hdl.handle.net/1813/4085
dc.description16 pages, 1 articleen_US
dc.description*Some of the Compounds Present in American Cheddar Cheese* (Van Slyke, L. L.; Hart, E. B.) 14 pagesen_US
dc.format.extent1100914 bytes
dc.format.extent31040 bytes
dc.format.mimetypeapplication/pdf
dc.format.mimetypetext/plain
dc.language.isoen_USen_US
dc.publisherAgricultural Experiment Station,en_US
dc.relation.ispartofseriesBulletinen_US
dc.subjectAgricultureen_US
dc.subjectNew York (State)en_US
dc.titleBulletin: Number 219: Some of the Compounds Present in American Cheddar Cheeseen_US
dc.typeperiodicalen_US


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