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About this Agricultural and Biological Sciences article
Cooling Rates of Green Cheddar Cheese under Normal Conditions and under Immersion in Brine by Miah, A.H.; Reinbold, G.W.; Vedamuthu, E.R.; Hammond, E.G. is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Miah, A.H.; Reinbold, G.W.; Vedamuthu, E.R.; Hammond, E.G.
- Publisher
- American Dairy Science Association; Elsevier Ltd; Elsevier BV (ISSN 0022-0302)
- Published
- 1969
- Field
- Agricultural and Biological Sciences (Life Sciences)
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