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

Zink, Greg S.2015-12-312015-12-311989http://hdl.handle.net/2097/22327Call number: LD2668 .T4 ASI 1989 Z56The influence of free fatty acids on age and flavor characteristics of commercial Cheddar cheese and composition analysis using near infrared spectroscopyTextMasters theses