The cow as a source of "oxidized" flavors of milk
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| Autore principale: | |
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| Altri autori: | |
| Natura: | Libro |
| Lingua: | inglese |
| Pubblicazione: |
Ithaca
Cornell University
1934
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| Serie: | Cornell University Agricult. Exper. Station. Bulletin
606 |
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MARC
| LEADER | 00000nam a2200000 c 4500 | ||
|---|---|---|---|
| 001 | 554638 | ||
| 007 | tu | ||
| 041 | |a eng | ||
| 100 | 1 | |a Guthrie, E.S. | |
| 245 | 1 | 0 | |a The cow as a source of "oxidized" flavors of milk |
| 246 | 3 | |a GUTHRIE, E.S. | |
| 264 | 1 | |a Ithaca |b Cornell University |c 1934 | |
| 300 | |a 10 S. |c 8° | ||
| 490 | 0 | |a Cornell University Agricult. Exper. Station. Bulletin |v 606 | |
| 500 | |a GUTHRIE, E.S. -- The cow as a source of "oxidized" flavors -- of milk. E.S. Guthrie and H.J. Brueckner. -- Ithaca: Cornell University 1934. 10 S. 8° -- (Cornell University Agricult. Exper. Sta- -- tion. Bulletin 606.) | ||
| 700 | 1 | |a Brueckner, H.J. | |
| 852 | |c 217.359/606 | ||
| 999 | |a Monographie | ||
| 591 | |a description: OTTBRIE.E.S. tÄ:Cormll | ||