Bacterial fermentation as a possible source of the titratable acidity of fresh milk
dc.contributor.author | Samson, Herbert Stanley | en_US |
dc.date.accessioned | 2012-11-21T19:42:53Z | |
dc.date.available | 2012-11-21T19:42:53Z | |
dc.date.issued | 1936 | en_US |
dc.degree.discipline | Agriculture | en_US |
dc.degree.level | Master of Science (M.Sc.) | en_US |
dc.description.abstract | en_US | |
dc.identifier | ocm72801987 | en_US |
dc.identifier.uri | http://hdl.handle.net/1993/11495 | |
dc.language.iso | eng | en_US |
dc.rights | open access | en_US |
dc.title | Bacterial fermentation as a possible source of the titratable acidity of fresh milk | en_US |
dc.type | master thesis | en_US |
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