A study of factors affecting dispersion of nitrous oxide, nitrogen and carbon dioxide in Neufchatel cheese

In Collections: Electronic Theses & Dissertations

Copyright Status: In Copyright

Material Type: Theses

Authors: Miller, Ronald Max, 1937-

Date Published: 1971

Subjects: Cheese

Program of Study: Food Science and Human Nutrition

Degree Level: Doctoral

Language: English

Pages: 3, viii, 101 pages

Permalink: https://doi.org/doi:10.25335/tvy4-1a32

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