An edition of Evaluation of hydrostatic pressure and storage effects on Cheddar cheese microstructure by thermal conductivity, differential scanning calorimetry and enzymatic proteolysis (1999)

Evaluation of hydrostatic pressure and storage effects on Cheddar cheese microstructure by thermal conductivity, differential scanning calorimetry and enzymatic proteolysis

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Evaluation of hydrostatic pressure and storag ...
Yang, Jie.
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Last edited by Open Library Bot
December 3, 2010 | History
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An edition of Evaluation of hydrostatic pressure and storage effects on Cheddar cheese microstructure by thermal conductivity, differential scanning calorimetry and enzymatic proteolysis (1999)

Evaluation of hydrostatic pressure and storage effects on Cheddar cheese microstructure by thermal conductivity, differential scanning calorimetry and enzymatic proteolysis

by

  • 0 Ratings
  • 0 Want to read
  • 0 Currently reading
  • 0 Have read

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Publish Date
Language
English
Pages
69

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Subjects
Cheddar cheese, Isostatic pressing, Moisture, Storage

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Cover of: Evaluation of hydrostatic pressure and storage effects on Cheddar cheese microstructure by thermal conductivity, differential scanning calorimetry and enzymatic proteolysis
Evaluation of hydrostatic pressure and storage effects on Cheddar cheese microstructure by thermal conductivity, differential scanning calorimetry and enzymatic proteolysis
1999
in English
  • Not in Library

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Book Details

Edition Notes

Typescript (photocopy).

Thesis (M.S.)--Oregon State University, 1999.

Includes bibliographical references (leaves 63-69).

The Physical Object

Pagination
69 leaves, bound :
Number of pages
69

ID Numbers

Open Library
OL15537750M

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December 3, 2010 Edited by Open Library Bot Added subjects from MARC records.
December 10, 2009 Created by WorkBot add works page