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The effects of glutathione on the production of free fatty acids in Cheddar cheese slurries /

Bibliographic Details
Main Author: Broussard, Jane Marguerite, 1959-
Format: Thesis eBook
Language:English
Published: [Place of publication not identified] : [publisher not identified] ; 1986.
Subjects:
Cheddar cheese.
Dairy products > Flavor and odor.
Fatty acids.
Glutathione.
Major food science and technology.
Online Access:Link to OAKTrust copy
Description
Item Description:"Major subject: Food Science and Technology."
Bibliography: leaves 72-78.
Typescript (photocopy).
Vita.
Physical Description:xiii, 84 leaves : illustrations ; 29 cm.
Also available online.