A study of the influence of temperature and acidity upon the quality of the butter when ripened with X bacillus acidi lactici

In Collections: Electronic Theses & Dissertations

Copyright Status: No Copyright

Material Type: Theses

Authors: Brown, Roy L.

Date: 1901

Subjects: Butter

Degree Level: Undergraduate

Language: English

Pages: 11 leaves

Permalink: https://doi.org/doi:10.25335/b508-5335