The effect of certain bacteria on the ripening of cheddar cheese made from pasteurized milk

dc.contributor.author Lane, Clarence
dc.contributor.department Food Technology
dc.date 2018-08-22T23:44:54.000
dc.date.accessioned 2020-06-30T07:30:14Z
dc.date.available 2020-06-30T07:30:14Z
dc.date.copyright Mon Jan 01 00:00:00 UTC 1934
dc.date.issued 1934
dc.format.mimetype application/pdf
dc.identifier archive/lib.dr.iastate.edu/rtd/13624/
dc.identifier.articleid 14623
dc.identifier.contextkey 6936947
dc.identifier.doi https://doi.org/10.31274/rtd-180813-14985
dc.identifier.s3bucket isulib-bepress-aws-west
dc.identifier.submissionpath rtd/13624
dc.identifier.uri https://dr.lib.iastate.edu/handle/20.500.12876/67123
dc.language.iso en
dc.source.bitstream archive/lib.dr.iastate.edu/rtd/13624/r_DP12813.pdf|||Fri Jan 14 19:57:18 UTC 2022
dc.subject.disciplines Agriculture
dc.subject.disciplines Food Microbiology
dc.subject.disciplines Food Science
dc.subject.disciplines Microbiology
dc.subject.keywords Cheese--Microbiology
dc.subject.keywords Dairy Bacteriology
dc.title The effect of certain bacteria on the ripening of cheddar cheese made from pasteurized milk
dc.type article
dc.type.genre dissertation
dspace.entity.type Publication
thesis.degree.level dissertation
thesis.degree.name Doctor of Philosophy
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