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The below data was compiled from various identification fields in the bibliographic record of this title. This data is provided as an additional tool in helping to ensure edition identification:
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The Production Of Volatile Fatty Acids And Esters In Cheddar Cheese And Their Relation To The Development Of Flavor; Volume 11 Of Research Bulletin
Shinkichi K. Suzuki, Edwin Bret Hart, Edwin George Hastings
The University of Wisconsin Agricultural Experiment Station, 1910
Cooking; Specific Ingredients; Dairy; Cheese; Cooking / Specific Ingredients / Dairy