The influence of free fatty acids on age and flavor characteristics of commercial Cheddar cheese and composition analysis using near infrared spectroscopy
Date
1989
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Abstract
Description
Call number: LD2668 .T4 ASI 1989 Z56
Keywords
Graduation Month
Degree
Master of Science
Department
Animal Sciences and Industry
Major Professor
Date
1989
Type
Text
