Last edited by Shaktinos
Wednesday, April 29, 2020 | History

4 edition of A comparison of the bacterial content of cheese cured at different temperatures found in the catalog.

A comparison of the bacterial content of cheese cured at different temperatures

Harrison, F. C.

A comparison of the bacterial content of cheese cured at different temperatures

  • 264 Want to read
  • 39 Currently reading

Published by Dept. of Agriculture in Toronto .
Written in English

    Subjects:
  • Cheese -- Bacteriology.,
  • Dairy bacteriology.

  • Edition Notes

    Statementby F.C. Harrison and W.T. Connell.
    SeriesCIHM/ICMH Microfiche series = CIHM/ICMH collection de microfiches -- no. 83988, Bulletin / Ontario Agricultural College -- 130.
    ContributionsConnell, W. T. 1873-1964., Ontario Agricultural College.
    The Physical Object
    FormatMicroform
    Pagination1 microfiche (17 fr.)
    Number of Pages17
    ID Numbers
    Open LibraryOL19800976M
    ISBN 10066583988X


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A comparison of the bacterial content of cheese cured at different temperatures by Harrison, F. C. Download PDF EPUB FB2

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