Chemical, physical and microbiological changes during the preparation and ripening of mold-ripened soybean cheese
Date
1971
Document Type
Master Thesis
Language
English
Location
UPLB Main Library Special Collections Section (USCS)
Call Number
LG 995 1971 F6 C38
Recommended Citation
Castro, Veronica M., "Chemical, physical and microbiological changes during the preparation and ripening of mold-ripened soybean cheese" (1971). Graduate Student's Output. 1642.
https://www.ukdr.uplb.edu.ph/etd-grad/1642
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