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dc.contributor.authorBoyd, James Cecilen
dc.date.accessioned2015-05-12T20:45:43Z
dc.date.available2015-05-12T20:45:43Z
dc.date.issued1942en
dc.identifier.urihttps://scholarworks.montana.edu/xmlui/handle/1/4844en
dc.language.isoenen
dc.publisherMontana State University - Bozeman, College of Agricultureen
dc.subject.lcshMyceliumen
dc.subject.lcshMolds (Fungi)en
dc.subject.lcshCreamen
dc.subject.lcshButteren
dc.subject.lcshFlavoren
dc.subject.lcshFood--Analysisen
dc.titleMold mycelia in cream and butter, with reference to the flavor score, age, acidity and butterfat content ... : and a correlation of the quality of cream churned and the grade of butter made in Montanaen
dc.typeThesisen
dc.rights.holderCopyright James C. Boyd 1942en
thesis.catalog.ckey333793en
thesis.degree.departmentDairy.en
thesis.degree.genreThesisen
thesis.degree.nameMSen
thesis.format.extentfirstpage1en
thesis.format.extentlastpage46en
mus.relation.departmentAnimal & Range Sciences.en_US


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