Review of the bacteriological aspects of cheese ripening

Author(s)

    • Hucker, G.J

Bibliographic Information

Review of the bacteriological aspects of cheese ripening

G.J. Hucker

（Technical bulletin / New York State Agricultural Experiment Station, no. 89）

The Station, 1922

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Details

  • NCID
    BB03240180
  • Country Code
    us
  • Title Language Code
    eng
  • Text Language Code
    eng
  • Place of Publication
    Geneva, N.Y.
  • Pages/Volumes
    36 p.
  • Size
    22 cm
  • Parent Bibliography ID
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