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University of Illinois at Urbana-Champaign
Changes in the Chemical and Physical Properties of the Proteins in Cheddar and Gouda Cheese During Aging
Abstract
dc:descriptionMade available in DSpace on 2014-12-10T22:38:18Z (GMT). No. of bitstreams: 1 7206944.pdf: 6532594 bytes, checksum: 96c5e9e36a06fbacad3178c36b5c82f7 (MD5) Previous issue date: 1971
Degree
thesis:*- Name thesis:degree_name
- Ph.D.
- Level thesis:degree_level
- Dissertation
- Discipline thesis:degree_discipline
- Food Science
- Grantor
- University of Illinois at Urbana-Champaign
- Year dc:date
- 2014
Author and committee
dc:creator, dc:contributor.*- Author dc:creator
-
- Gupta, Sudhir Kumar
Subjects
dc:subject × 1Identifiers
dc:identifier.*- Identifier
- (UMI)AAI7206944
- OAI identifier oai:identifier
- oai:www.ideals.illinois.edu:2142/63787