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The relation of certain lactic acid streptococci to a "slight-cooked" flavour in cheese

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Title: The relation of certain lactic acid streptococci to a "slight-cooked" flavour in cheese
Author: Tarr, Hugh Lewis Aubrey
Degree Master of Science - MSc
Program Dairying
Copyright Date: 1928
Abstract: [Abstract not available]
URI: http://hdl.handle.net/2429/21851
Series/Report no. UBC Retrospective Theses Digitization Project [http://www.library.ubc.ca/archives/retro_theses/]
Scholarly Level: Graduate

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