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University of Illinois at Urbana-Champaign
The Electrophoretic Properties of The Proteins in Cottage Cheese Curd
Abstract
dc:descriptionMade available in DSpace on 2014-12-05T23:08:00Z (GMT). No. of bitstreams: 1 6206120.pdf: 6226070 bytes, checksum: b1c24074c69ff90e62c58388093b2c1d (MD5) Previous issue date: 1962
Degree
thesis:*- Name thesis:degree_name
- Ph.D.
- Level thesis:degree_level
- Dissertation
- Discipline thesis:degree_discipline
- Dairy Technology
- Grantor
- University of Illinois at Urbana-Champaign
- Year dc:date
- 2014
Author and committee
dc:creator, dc:contributor.*- Author dc:creator
-
- Colmey, John Campbell
Subjects
dc:subject × 1Rights
- Language dc:language
- eng
Identifiers
dc:identifier.*- Identifier
- (UMI)AAI6206120
- OAI identifier oai:identifier
- oai:www.ideals.illinois.edu:2142/59095