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January 18, 2010 | History

Sensory, microbiological, chemical, and rheological properties of reduced sodium cheddar cheese 1 edition

Sensory, microbiological, chemical, and rheological properties of redu ...
Carla L. Schroeder

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Sensory, microbiological, chemical, and rheological properties of reduced sodium cheddar cheese
by Carla L. Schroeder.

Published 1983 .
Written in English.

Edition Notes

Typescript (photocopy).

Thesis (M.S.)--Oregon State University, 1984.

Bibliography: leaves 93-99.

The Physical Object

Pagination
[23], 174 leaves, bound :
Number of pages
174

ID Numbers

Open Library
OL14258929M

History Created December 11, 2009 · 2 revisions Download catalog record: RDF / JSON

January 18, 2010 Edited by WorkBot add subjects and covers
December 11, 2009 Created by WorkBot add works page