A comparison of cottage cheese made with and without the use of citric acid

dc.contributor.authorBurgerova, Marieen
dc.date.accessioned2015-05-12T20:43:56Z
dc.date.available2015-05-12T20:43:56Z
dc.date.issued1950en
dc.identifier.urihttps://scholarworks.montana.edu/handle/1/4875en
dc.language.isoenen
dc.publisherMontana State University - Bozeman, College of Agricultureen
dc.rights.holderCopyright 1950 by Marie Burgerovaen
dc.subject.lcshCheeseen
dc.subject.lcshOrganic acidsen
dc.titleA comparison of cottage cheese made with and without the use of citric aciden
dc.typeThesisen
mus.relation.departmentAnimal & Range Sciences.en_US
thesis.catalog.ckey298080en
thesis.degree.departmentDairy.en
thesis.degree.genreThesisen
thesis.degree.nameMSen
thesis.format.extentfirstpage1en
thesis.format.extentlastpage37en

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