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NALDC Record Details:

Effect of the Ripening Process of Cheese on the Nutritive Value of the Protein of Milk Curd.

File:
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Author(s):
Beadles, Jessie R. , Quisenberry, J.H. , Nakamura, F.I. , Mitchell, H.H.
Format:
p. 947-965.
Language:
English
Year:
1933
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.