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NALDC Record Details:

Relation of the Action of Certain Bacteria to the Ripening of Cheese of the Cheddar Type.

File:
Download [PDF File]
Author(s):
Hart, E.B.
Format:
p. 193-216.
Language:
English
Year:
1914
Series:
Journal of agricultural research
Rights:
This item is authored by federal employees as part of their official duties and are therefore non-copyrightable and/or published by the federal government and now in the public domain.