The effect of variations in procedure on the yield and moisture content of cheddar cheese

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dc.contributor.authorWall, H. F.en
dc.contributor.departmentAgricultureen
dc.date.accessioned2015-11-06T19:53:11Zen
dc.date.available2015-11-06T19:53:11Zen
dc.date.issued1920en
dc.description.degreeMaster of Scienceen
dc.format.extent11 leavesen
dc.format.mimetypeapplication/pdfen
dc.identifier.urihttp://hdl.handle.net/10919/63945en
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.type.dcmitypeTexten
thesis.degree.disciplineAgricultureen
thesis.degree.grantorVirginia Agricultural and Mechanical College and Polytechnic Instituteen
thesis.degree.levelmastersen
thesis.degree.nameMaster of Scienceen

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