VTechWorks staff will be away for the Thanksgiving holiday starting Wednesday afternoon, Nov. 25, through Sunday Nov. 29, and will not be replying to requests during this time. Thank you for your patience.

Show simple item record

dc.contributor.authorDurrant, Norman Williamen_US
dc.date.accessioned2015-06-23T19:08:08Z
dc.date.available2015-06-23T19:08:08Z
dc.date.issued1961en_US
dc.identifier.urihttp://hdl.handle.net/10919/53034
dc.format.extent110 leavesen_US
dc.format.mimetypeapplication/pdfen_US
dc.language.isoen_USen_US
dc.publisherVirginia Polytechnic Instituteen_US
dc.relation.isformatofOCLC# 22576000
dc.rightsIn Copyrighten
dc.rights.urihttp://rightsstatements.org/vocab/InC/1.0/en
dc.subject.lccLD5655.V855 1961.D877en_US
dc.subject.lcshCottage cheese -- Researchen_US
dc.titleThe effect of increasing the serum protein content of cottage curd on quality and yielden_US
dc.typeThesisen_US
dc.contributor.departmentDairy Technologyen_US
dc.description.degreeMaster of Scienceen_US
thesis.degree.nameMaster of Scienceen_US
thesis.degree.levelmastersen_US
thesis.degree.grantorVirginia Polytechnic Instituteen_US
thesis.degree.disciplineDairy Technologyen_US
dc.type.dcmitypeTexten_US


Files in this item

Thumbnail

This item appears in the following Collection(s)

Show simple item record