Evaluation of commercial practices to enhance the shelf-life of cottage cheese

Evaluation of commercial practices to enhance the shelf-life of cottage cheese

Graduation date: 1994

Bibliographic Details
Main Author: Cheung, Kuen
Other Authors: Sandine, W. E.
Language:en_US
Published: 2012
Subjects:
Cottage cheese > Preservatives
Lactic acid bacteria
Food preservatives
Online Access:http://hdl.handle.net/1957/35626
id ndltd-ORGSU-oai-ir.library.oregonstate.edu-1957-35626
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spelling ndltd-ORGSU-oai-ir.library.oregonstate.edu-1957-356262012-12-12T03:18:59ZEvaluation of commercial practices to enhance the shelf-life of cottage cheeseCheung, KuenCottage cheese -- PreservativesLactic acid bacteriaFood preservativesGraduation date: 1994Sandine, W. E.2012-12-11T19:00:08Z2012-12-11T19:00:08Z1993-11-111993-11-11Thesis/Dissertationhttp://hdl.handle.net/1957/35626en_US
collection NDLTD
language en_US
sources NDLTD
topic Cottage cheese -- Preservatives
Lactic acid bacteria
Food preservatives
spellingShingle Cottage cheese -- Preservatives
Lactic acid bacteria
Food preservatives
Cheung, Kuen
Evaluation of commercial practices to enhance the shelf-life of cottage cheese
description Graduation date: 1994
author2 Sandine, W. E.
author_facet Sandine, W. E.
Cheung, Kuen
author Cheung, Kuen
author_sort Cheung, Kuen
title Evaluation of commercial practices to enhance the shelf-life of cottage cheese
title_short Evaluation of commercial practices to enhance the shelf-life of cottage cheese
title_full Evaluation of commercial practices to enhance the shelf-life of cottage cheese
title_fullStr Evaluation of commercial practices to enhance the shelf-life of cottage cheese
title_full_unstemmed Evaluation of commercial practices to enhance the shelf-life of cottage cheese
title_sort evaluation of commercial practices to enhance the shelf-life of cottage cheese
publishDate 2012
url http://hdl.handle.net/1957/35626
work_keys_str_mv AT cheungkuen evaluationofcommercialpracticestoenhancetheshelflifeofcottagecheese
_version_ 1716393586538315776

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