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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.accessioned2006-12-21T22:27:17Z
dc.date.available2006-12-21T22:27:17Z
dc.date.issued1903-02en_US
dc.identifier.other5730972_4589_001en_US
dc.identifier.other5730972en_US
dc.identifier.urihttps://hdl.handle.net/1813/4339
dc.description25 pages, 1 articleen_US
dc.description*The Relation of Carbon Dioxide to Proteolysis in the Ripening of Cheddar Cheese* (Van Slyke, L. L.; Hart, E. B.) 23 pagesen_US
dc.format.extent1736642 bytes
dc.format.extent48070 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 231: The Relation of Carbon Dioxide to Proteolysis in the Ripening of Cheddar Cheeseen_US
dc.typeperiodicalen_US


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