Journal Issue:
Bacteriology of cheese II. Effect of Lactobacillus casei on the nitrogenous decomposition and flavor development in cheddar cheese made from pasteurized milk
| dc.contributor.other | Iowa Agriculture and Home Economics Experiment Station Research Bulletin | |
| dc.date | 2021-04-28T16:30:48.679 | |
| dc.date.accessioned | 2021-04-29T06:03:17Z | |
| dc.date.available | 2021-04-29T06:03:17Z | |
| dc.identifier | researchbulletin/vol16/iss190 | |
| dc.identifier.uri | https://dr.lib.iastate.edu/handle/20.500.12876/103798 | |
| dc.relation.ispartof | researchbulletin/vol16 | |
| dc.title | Bacteriology of cheese II. Effect of Lactobacillus casei on the nitrogenous decomposition and flavor development in cheddar cheese made from pasteurized milk | |
| dc.title | Iowa Agriculture and Home Economics Experiment Station Research Bulletin: Volume 16, Issue 190 | |
| dc.type | ir_issue | |
| dspace.entity.type | JournalIssue | |
| relation.isJournalVolumeOfIssue | 2238cba8-fc51-4e8a-ac05-a117f4d4401b | |
| relation.isPublicationOfJournalIssue | 8a0fa58b-32d6-4a94-af24-90137e0019b0 |
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