Note 115 — Chapter XIV
Reading edition
Harding, H. A., The rôle of the lactic acid bacteria in the manufacture and in the early stages of ripening of Cheddar cheese, N. Y. (Geneva) Exp. Sta. Bul. 237, 1903.
Reading edition
Harding, H. A., The rôle of the lactic acid bacteria in the manufacture and in the early stages of ripening of Cheddar cheese, N. Y. (Geneva) Exp. Sta. Bul. 237, 1903.