A comparison of cottage cheese made with and without the use of citric acid
| dc.contributor.author | Burgerova, Marie | en |
| dc.date.accessioned | 2015-05-12T20:43:56Z | |
| dc.date.available | 2015-05-12T20:43:56Z | |
| dc.date.issued | 1950 | en |
| dc.identifier.uri | https://scholarworks.montana.edu/xmlui/handle/1/4875 | en |
| dc.language.iso | en | en |
| dc.publisher | Montana State University - Bozeman, College of Agriculture | en |
| dc.subject.lcsh | Cheese | en |
| dc.subject.lcsh | Organic acids | en |
| dc.title | A comparison of cottage cheese made with and without the use of citric acid | en |
| dc.type | Thesis | en |
| dc.rights.holder | Copyright 1950 by Marie Burgerova | en |
| thesis.catalog.ckey | 298080 | en |
| thesis.degree.department | Dairy. | en |
| thesis.degree.genre | Thesis | en |
| thesis.degree.name | MS | en |
| thesis.format.extentfirstpage | 1 | en |
| thesis.format.extentlastpage | 37 | en |
| mus.relation.department | Animal & Range Sciences. | en_US |
