The Production of Volatile Fatty Acids and Esters in Cheddar Cheese and Their Relation to the Development of Flavor... (Paperback)

This is a reproduction of a book published before 1923. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book. ++++ The below data was compiled from various identification fields in the bibliographic record of this title. This data is provided as an additional tool in helping to ensure edition identification: ++++ The Production Of Volatile Fatty Acids And Esters In Cheddar Cheese And Their Relation To The Development Of Flavor; Volume 11 Of Research Bulletin Shinkichi K. Suzuki, Edwin Bret Hart, Edwin George Hastings The University of Wisconsin Agricultural Experiment Station, 1910 Cooking; Specific Ingredients; Dairy; Cheese; Cooking / Specific Ingredients / Dairy

General

Imprint:	Nabu Press
Country of origin:	United States
Release date:	April 2012
First published:	April 2012
Authors:	Shinkichi K. Suzuki
Creators:	Edwin Bret Hart • Edwin George Hastings
Dimensions:	246 x 189 x 2mm (L x W x T)
Format:	Paperback - Trade
Pages:	38
ISBN-13:	978-1-279-61399-3
Categories:	Books > Humanities > History > General Books > History > General Promotions
LSN:	1-279-61399-8
Barcode:	9781279613993

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