Adjustment of the ratio of fat to nonfat solids by means of nonfat dry milk in the manufacture of cheddar cheese from high fat content milk Public Deposited

http://ir.library.oregonstate.edu/concern/graduate_thesis_or_dissertations/0z709100d

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  • description.provenance : Approved for entry into archive by Patricia Black(patricia.black@oregonstate.edu) on 2014-11-05T21:26:52Z (GMT) No. of bitstreams: 1 JohnsonClarence1948.pdf: 38674254 bytes, checksum: 125864111b87cb0e4c15affab4342c70 (MD5)
  • description.provenance : Submitted by Patricia Black (patricia.black@oregonstate.edu) on 2014-11-05T21:24:36Z No. of bitstreams: 1 JohnsonClarence1948.pdf: 38674254 bytes, checksum: 125864111b87cb0e4c15affab4342c70 (MD5)
  • description.provenance : Made available in DSpace on 2014-11-05T21:26:52Z (GMT). No. of bitstreams: 1 JohnsonClarence1948.pdf: 38674254 bytes, checksum: 125864111b87cb0e4c15affab4342c70 (MD5) Previous issue date: 1948-05-14
  • description.provenance : Approved for entry into archive by Patricia Black(patricia.black@oregonstate.edu) on 2014-11-05T21:26:36Z (GMT) No. of bitstreams: 1 JohnsonClarence1948.pdf: 38674254 bytes, checksum: 125864111b87cb0e4c15affab4342c70 (MD5)

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