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|a (OCoLC)ocn813213224
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|a (OCoLC)813213224
|z (OCoLC)22449098
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|a A 4.3:62
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|a A 4.3:62
|
| 100 |
1 |
|
|a Rogers, L. A.
|q (Lore Alford),
|d 1875-1975.
|0 http://id.loc.gov/authorities/names/no2001004619
|1 http://isni.org/isni/0000000385873988.
|
| 245 |
1 |
4 |
|a The relation of bacteria to the flavors of cheddar cheese /
|c L.A. Rogers.
|
| 260 |
|
|
|a Washington, D.C. :
|b U.S. Dept. of Agriculture, Bureau of Animal Industry,
|c 1904.
|
| 300 |
|
|
|a 38 pages ;
|c 24 cm.
|
| 336 |
|
|
|a text
|b txt
|2 rdacontent.
|
| 337 |
|
|
|a unmediated
|b n
|2 rdamedia.
|
| 338 |
|
|
|a volume
|b nc
|2 rdacarrier.
|
| 490 |
1 |
|
|a Bulletin / U.S. Dept. of Agriculture, Bureau of Animal Industry ;
|v 62.
|
| 500 |
|
|
|a Bureau of Animal Industry Bulletin Number 62.
|
| 500 |
|
|
|a At head of title: U.S. Department of Agriculture, Bureau of Animal Industry.
|
| 504 |
|
|
|a Includes bibliographical references.
|
| 505 |
0 |
|
|a Introduction. pp. 7.
|
| 505 |
0 |
|
|a Physical changes. pp. 8.
|
| 505 |
0 |
|
|a Chemical changes. pp. 9.
|
| 505 |
0 |
|
|a Causes of these changes : Lactic-acid bacteria -- Pepsin -- Galactase. pp. 11.
|
| 505 |
0 |
|
|a The direct action of bacteria. pp. 15.
|
| 505 |
0 |
|
|a Bacterial flora of Cheddar cheese. pp. 17.
|
| 505 |
0 |
|
|a The effect of temperature on the flora of cheese. pp. 26.
|
| 505 |
0 |
|
|a Bacterial enzymes. pp. 28.
|
| 505 |
0 |
|
|a Source of bacterial enzymes in cheese. pp. 32.
|
| 505 |
0 |
|
|a Summary. pp. 35.
|
| 505 |
0 |
|
|a Bibliography. pp. 37.
|
| 590 |
|
|
|a Multiple issue numbers in the same series bound together.
|
| 650 |
|
0 |
|a Cheese
|x Microbiology.
|0 http://id.loc.gov/authorities/subjects/sh85022846.
|
| 650 |
|
0 |
|a Cheddar cheese.
|0 http://id.loc.gov/authorities/subjects/sh85022838.
|
| 650 |
|
0 |
|a Cheesemaking.
|0 http://id.loc.gov/authorities/subjects/sh99005888.
|
| 650 |
|
7 |
|a Cheddar cheese.
|2 fast
|0 (OCoLC)fst00852712.
|
| 650 |
|
7 |
|a Cheese
|x Microbiology.
|2 fast
|0 (OCoLC)fst00852734.
|
| 650 |
|
7 |
|a Cheesemaking.
|2 fast
|0 (OCoLC)fst00852769.
|
| 710 |
1 |
|
|a United States.
|b Bureau of Animal Industry.
|0 http://id.loc.gov/authorities/names/n82020789
|1 http://isni.org/isni/0000000121697095.
|
| 710 |
1 |
|
|a United States.
|b Department of Agriculture.
|0 http://id.loc.gov/authorities/names/n79008243
|1 http://isni.org/isni/0000000121621859.
|
| 776 |
0 |
8 |
|i Online version:
|a Rogers, L.A. (Lore Alford).
|t Relation of bacteria to the flavors of cheddar cheese.
|d Washington, D.C. : U.S. Dept. of Agriculture, Bureau of Animal Industry, 1904
|w (OCoLC)807009340.
|
| 830 |
|
0 |
|a Bulletin (United States. Bureau of Animal Industry) ;
|v 62.
|0 http://id.loc.gov/authorities/names/n84802356.
|
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