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The relation of bacteria to the flavors of cheddar cheese / by Rogers, L. A. (Lore Alford), 1875-1975

Investigations in the manufacture and storage of cheese. : VI. The cold curing of American cheese, with a digest of previous work on the subject / by Doane, C. F. (Charles Francis), 1872-

Cultural studies of species of Penicillium / by Thom, Charles, 1872-1956

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Factors controlling the moisture content of cheese curds / by Sammis, J. L. (John Langley), 1873-

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A simplified short-time method for making cheddar cheese from pasteurized milk. by Walter, H. E.

The Camembert type of soft cheese in the United States / by Conn, H. W. (Herbert William), 1859-1917

Cheese and microbes /

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Neufchâtel and cream cheese : farm manufacture and use / by Matheson, K. J. (Kenneth Jesse), 1885-1940

Global cheesemaking technology : cheese quality and characteristics /

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The technology of making cheese from camel milk (Camelus dromedarius) / by Ramet, J.-P

Improving the flavour of cheese

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Chefs a' field : culinary adventures that begin on the farm.

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Reinventing the wheel : milk, microbes, and the fight for real cheese / by Percival, Bronwen, Percival, Francis, 1978-

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Global cheesemaking technology : cheese quality and characteristics /

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Processed cheese science and technology ingredients, manufacture, functionality, quality, and regulations /

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Making American cheese on the farm / by Gere, C. M. (Clarence Monroe), 1886-

Inside the factory.

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Making soft cheeses by McDaniel, C.

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The cheeses of Italy : science and technology / by Gobbetti, Marco

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Where it's made.

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