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About this Agricultural and Biological Sciences article
Diacetyl, acetoin, 2,3-butyleneglycol, 2-butanone and 2-butanol concentrations in ripening Cheddar cheese by Keen, A. R.; Walker, N. J. 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
- Keen, A. R.; Walker, N. J.
- Publisher
- Cambridge University Press; Cambridge University Press (CUP) (ISSN 0022-0299)
- Published
- 1974
- Language
- EN
- Field
- Agricultural and Biological Sciences (Life Sciences)