Open AccessStudies on a Newly Developed White Cheese.
Author(s) -
Edward Youssef
Publication year - 1971
Language(s) - English
Resource type - Dissertations/theses
DOI - 10.31390/gradschool_disstheses.2101
Subject(s) - ripening , food science , flavor , titratable acid , composition (language) , chemistry , taste , philosophy , linguistics
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