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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