The relation of bacteria to the flavors of cheddar cheese /

Bibliographic Details
Main Author:	Rogers, L. A. (Lore Alford)
Format:	Government Document Book
Language:	English
Published:	Washington, D.C. : U.S. Dept. of Agriculture, Bureau of Animal Industry, 1904.
Series:	Bulletin (United States. Bureau of Animal Industry) ; 62.
Subjects:	Cheese > Microbiology. Cheddar cheese.

Description
Physical Description:	38 pages ; 24 cm.
Bibliography:	Includes bibliographical references (pages 37-38).