VTechWorks staff will be away for the Thanksgiving holiday starting at noon on Wednesday, November 23, through Friday, November 25, and will not be replying to requests during this time. Thank you for your patience.

Show simple item record

dc.contributor.authorWall, H. F.en
dc.date.accessioned2015-11-06T19:53:11Zen
dc.date.available2015-11-06T19:53:11Zen
dc.date.issued1920en
dc.identifier.urihttp://hdl.handle.net/10919/63945en
dc.format.extent11 leavesen
dc.format.mimetypeapplication/pdfen
dc.language.isoen_USen
dc.publisherVirginia Agricultural and Mechanical College and Polytechnic Instituteen
dc.relation.isformatofOCLC# 30373295en
dc.rightsCreative Commons Public Domain Mark 1.0en
dc.rights.urihttp://creativecommons.org/publicdomain/mark/1.0/en
dc.subject.lccLD5655.V855 1920.W355en
dc.subject.lcshCheddar cheese -- Analysisen
dc.titleThe effect of variations in procedure on the yield and moisture content of cheddar cheeseen
dc.typeThesisen
dc.contributor.departmentAgricultureen
dc.description.degreeMaster of Scienceen
thesis.degree.nameMaster of Scienceen
thesis.degree.levelmastersen
thesis.degree.grantorVirginia Agricultural and Mechanical College and Polytechnic Instituteen
thesis.degree.disciplineAgricultureen
dc.type.dcmitypeTexten


Files in this item

Thumbnail

This item appears in the following Collection(s)

Show simple item record

Creative Commons Public Domain Mark 1.0
License: Creative Commons Public Domain Mark 1.0