A comparison of the bacterial content of cheese cured at different temperatures [microform]

Book details

Title
A comparison of the bacterial content of cheese cured at different temperatures [microform]
Publication year listed
1903
Format
Public domain eBook
Reading access
Free online reader; no registration required
Source record
View on Archive.org

About this book

A comparison of the bacterial content of cheese cured at different temperatures [microform]

Author: Harrison, F. C. (Francis Charles), b. 1871

Year: 1903

Caption title

Comparison Bacterial Content Cheese Cured Different Temperatures Microform

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This page provides public domain reading access and source information. The embedded reader is supplied by Archive.org .