Bacterial fermentation as a possible source of the titratable acidity of fresh milk

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dc.contributor.authorSamson, Herbert Stanleyen_US
dc.date.accessioned2012-11-21T19:42:53Z
dc.date.available2012-11-21T19:42:53Z
dc.date.issued1936en_US
dc.degree.disciplineAgricultureen_US
dc.degree.levelMaster of Science (M.Sc.)en_US
dc.description.abstracten_US
dc.identifierocm72801987en_US
dc.identifier.urihttp://hdl.handle.net/1993/11495
dc.language.isoengen_US
dc.rightsopen accessen_US
dc.titleBacterial fermentation as a possible source of the titratable acidity of fresh milken_US
dc.typemaster thesisen_US
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