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The relation of carbon dioxide to proteolysis in the ripeni..:
Van Slyke, Lucius L. (Lucius Lincoln), 1859-1931
;
Hart, E. B. (Edwin Bret), 1874-1953
http://hdl.handle.net/2027/uiug.30112018455284. , 1903
Link:
http://hdl.handle.net/2027/uiug.30112018455284
RT Journal T1
The relation of carbon dioxide to proteolysis in the ripening of cheddar cheese
UL https://suche.suub.uni-bremen.de/peid=base-ftumichgbhathi:oai:quod.lib.umich.edu:MIU01-100595545&Exemplar=1&LAN=DE A1 Van Slyke, Lucius L. (Lucius Lincoln), 1859-1931 A1 Hart, E. B. (Edwin Bret), 1874-1953 PB Geneva, N.Y. : New York Agricultural Experiment Station YR 1903 K1 Cheddar cheese JF http://hdl.handle.net/2027/uiug.30112018455284 LK http://hdl.handle.net/2027/uiug.30112018455284 DO http://hdl.handle.net/2027/uiug.30112018455284 SF ELIB - SuUB Bremen
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