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Consumer Preference Study for Salt Content, Rate of Creaming, pH and Curd Particle Size of Cottage Cheese

dc.contributor.advisorOlson, H. C.
dc.contributor.authorStrozier, Dorothy L.
dc.date.accessioned2016-02-19T22:14:25Z
dc.date.available2016-02-19T22:14:25Z
dc.date.issued1960-08-01
dc.identifier.urihttps://hdl.handle.net/11244/30993
dc.formatapplication/pdf
dc.languageen_US
dc.publisherOklahoma State University
dc.rightsCopyright is held by the author who has granted the Oklahoma State University Library the non-exclusive right to share this material in its institutional repository. Contact Digital Library Services at lib-dls@okstate.edu or 405-744-9161 for the permission policy on the use, reproduction or distribution of this material.
dc.titleConsumer Preference Study for Salt Content, Rate of Creaming, pH and Curd Particle Size of Cottage Cheese
dc.typetext
dc.contributor.committeeMemberLeidigh, Mary E.
osu.filenameThesis-1960-S962c.pdf
osu.accesstypeOpen Access
dc.description.departmentFoods, Nutrition and Institution Administration
dc.type.genreThesis


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