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Relationship of Microorganisms to the Disappearance of Rancidity in Cheddar Cheese (014, Research Bulletin, 1948) Item Info

Title:
Relationship of Microorganisms to the Disappearance of Rancidity in Cheddar Cheese (014, Research Bulletin, 1948)
Creator:
Cherrington, V. A.; Hammer, B. W.
Date Created (ISO Standard):
1948-12-01
Description:
36 p., Idaho Agricultural Experiment Station, Research Bulleten No. 14, December 1948.
Publication Type:
Research Bulletin
Subjects:
Cheddar cheese microorganisms rancidity
Source:
Special Collections Idaho S 53 (Between E3 - E415)
Source Identifier:
uie_rb14
Type:
Text
Format:
application/pdf

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Source
Preferred Citation:
"Relationship of Microorganisms to the Disappearance of Rancidity in Cheddar Cheese (014, Research Bulletin, 1948)", Agricultural Experiment & UI Extension Publications, University of Idaho Library Digital Collections, https://www.lib.uidaho.edu/digital/uiext/items/uiext4896.html
Rights
Rights:
In Copyright - Educational Use Permitted. For more information, please contact University of Idaho Library Special Collections and Archives Department at libspec@uidaho.edu.
Standardized Rights:
http://rightsstatements.org/vocab/InC-EDU/1.0/