Libraries
 

The influence of free fatty acids on age and flavor characteristics of commercial Cheddar cheese and composition analysis using near infrared spectroscopy

Simple item page
dc.contributor.authorZink, Greg S.en_US
dc.date.accessioned2015-12-31T14:25:19Z
dc.date.available2015-12-31T14:25:19Z
dc.date.issued1989en_US
dc.date.published1989en_US
dc.descriptionCall number: LD2668 .T4 ASI 1989 Z56en_US
dc.description.degreeMaster of Scienceen_US
dc.description.departmentAnimal Sciences and Industryen_US
dc.description.levelMastersen_US
dc.identifier.urihttp://hdl.handle.net/2097/22327
dc.subject.AATMasters thesesen_US
dc.titleThe influence of free fatty acids on age and flavor characteristics of commercial Cheddar cheese and composition analysis using near infrared spectroscopyen_US
dc.typeTexten_US

Files

Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
LD2668T4ASI1989Z56.pdf
Size:
2.29 MB
Format:
Adobe Portable Document Format
Download

Collections

K-State Electronic Theses, Dissertations, and Reports, Prior to 2004
facebook
twitter
youtube

Center for the Advancement of Digital Scholarship

K-State Libraries

1117 Mid-Campus Drive North, Manhattan, KS 66506

785-532-3514|cads@k-state.edu