The role of the lactic-acid bacteria in the manufacture and in the early stages of ripening of cheddar cheese /
H.A. Harding.

Description

Tools

Cite this Export citation file
Main Author
Harding, H. A. (Harry Alexis), 1871-
Language(s)
English
Published
Geneva, N.Y. : New York Agricultural Experiment Station, 1903.
Subjects
Lactic acid bacteria
Cheddar cheese > Experiments.
Note
Cover title.
Physical Description
p. 165-180 ; 22 cm.
Locate a Print Version
Find in a library

Viewability

Item Link Original Source
Full view   University of Illinois at Urbana-Champaign