The ripening of cheddar cheese made with rennet as compared with a rennet-like substitute Public Deposited

http://ir.library.oregonstate.edu/concern/graduate_thesis_or_dissertations/b8515s01f

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  • description.provenance : Approved for entry into archive by Patricia Black(patricia.black@oregonstate.edu) on 2012-01-11T20:28:19Z (GMT) No. of bitstreams: 1 MARAGOUDAKISMICHAEL1961.pdf: 4102026 bytes, checksum: b683d023fbc10a80b7ce9b3e5bd0de78 (MD5)
  • description.provenance : Approved for entry into archive by Patricia Black(patricia.black@oregonstate.edu) on 2012-01-05T22:53:04Z (GMT) No. of bitstreams: 1 MARAGOUDAKISMICHAEL1961.pdf: 4102026 bytes, checksum: b683d023fbc10a80b7ce9b3e5bd0de78 (MD5)
  • description.provenance : Submitted by Erin Clark (ecscannerosu@gmail.com) on 2012-01-04T23:25:54Z No. of bitstreams: 1 MARAGOUDAKISMICHAEL1961.pdf: 4102026 bytes, checksum: b683d023fbc10a80b7ce9b3e5bd0de78 (MD5)
  • description.provenance : Made available in DSpace on 2012-01-11T20:28:19Z (GMT). No. of bitstreams: 1 MARAGOUDAKISMICHAEL1961.pdf: 4102026 bytes, checksum: b683d023fbc10a80b7ce9b3e5bd0de78 (MD5) Previous issue date: 1961-05-17

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