Bulletin: Number 214: A Study of Some of the Salts Formed by Casein and Paracasein with Acids: Their Relations to American Cheddar Cheese
| dc.contributor.author | New York State Agricultural Experiment Station. | en_US |
| dc.contributor.author | Van Slyke, L. L. | en_US |
| dc.contributor.author | Hart, E. B. | en_US |
| dc.date.accessioned | 2006-12-22T15:37:16Z | |
| dc.date.available | 2006-12-22T15:37:16Z | |
| dc.date.issued | 1902-07 | en_US |
| dc.description | 29 pages, 1 article | en_US |
| dc.description | *A Study of Some of the Salts Formed by Casein and Paracasein with Acids: Their Relations to American Cheddar Cheese* (Van Slyke, L. L.; Hart, E. B.) 27 pages | en_US |
| dc.format.extent | 2037456 bytes | |
| dc.format.extent | 56335 bytes | |
| dc.format.mimetype | application/pdf | |
| dc.format.mimetype | text/plain | |
| dc.identifier.other | 5730972_4569_001 | en_US |
| dc.identifier.other | 5730972 | en_US |
| dc.identifier.uri | https://hdl.handle.net/1813/4839 | |
| dc.language.iso | en_US | en_US |
| dc.publisher | Agricultural Experiment Station, | en_US |
| dc.relation.ispartofseries | Bulletin | en_US |
| dc.subject | Agriculture | en_US |
| dc.subject | New York (State) | en_US |
| dc.title | Bulletin: Number 214: A Study of Some of the Salts Formed by Casein and Paracasein with Acids: Their Relations to American Cheddar Cheese | en_US |
| dc.type | periodical | en_US |
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