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The influence of lactic acid on the quality of cheese of the cheddar type

by: Doane, C. F.

Publication date: 1910

Topics: Cheddar cheese

Publisher: Washington, D.C. : U.S. Dept. of Agriculture, Bureau of Animal Industry

Collection: usda-bulletinanimalindustry; usdanationalagriculturallibrary; fedlink; usda-organicroots

Digitizing sponsor: U.S. Department of Agriculture, National Agricultural Library

Contributor: U.S. Department of Agriculture, National Agricultural Library

Language: English

Volume: no.123

Addeddate: 2014-05-19 20:15:15

Identifier: bullbai123

Identifier-ark: ark:/13960/t9p29j260

Nal_call_number: 1 An5B

Ocr: ABBYY FineReader 9.0

Ocr_converted: abbyy-to-hocr 1.1.4

Ocr_module_version: 0.0.13

Page_number_confidence: 100.00

Ppi: 300

Rights: The contributing institution believes that this item is not in copyright.

Series: Bulletin / United States. Bureau of Animal Industry

Unique_id: CAT10408345

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Bulletin (United States. Bureau of Animal Industry)

National Agricultural Library

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Uploaded by PMurphy on May 19, 2014

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