Graduate Thesis Or Dissertation

 

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

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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)
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  • 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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