Opening book details…
About this Agricultural and Biological Sciences article
Bologna Product Characteristics As Influenced By Various Sources And Levels Of Cottage Cheese Whey by K. L. NEER; R. F. PLIMPTON JR.; H. W. OCKERMAN 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
- K. L. NEER; R. F. PLIMPTON JR.; H. W. OCKERMAN
- Publisher
- Institute of Food Technologists; Wiley (Blackwell Publishing); Wiley-Blackwell; Wiley (ISSN 0022-1147)
- Published
- 1974
- Field
- Agricultural and Biological Sciences (Life Sciences)
More by K. L. NEER; R. F. PLIMPTON JR.; H. W. OCKERMAN
Browse all works by K. L. NEER; R. F. PLIMPTON JR.; H. W. OCKERMAN