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Bulletin: Number 534: Effect of Pasteurization and Cooling of Milk upon the Quality of Cheddar Cheese

dc.contributor.authorNew York State Agricultural Experiment Station.en_US
dc.contributor.authorMarquardt, J. C.en_US
dc.contributor.authorHucker, G. J.en_US
dc.date.accessioned2006-12-21T22:46:29Z
dc.date.available2006-12-21T22:46:29Z
dc.date.issued1926-03en_US
dc.identifier.other5730972_4894_001en_US
dc.identifier.other5730972en_US
dc.identifier.urihttps://hdl.handle.net/1813/4595
dc.description28 pages, 1 articleen_US
dc.description*Effect of Pasteurization and Cooling of Milk upon the Quality of Cheddar Cheese* (Marquardt, J. C.; Hucker, G. J.) 26 pagesen_US
dc.format.extent2442427 bytes
dc.format.extent62150 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 534: Effect of Pasteurization and Cooling of Milk upon the Quality of Cheddar Cheeseen_US
dc.typeperiodicalen_US


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