Sensory, microbiological, chemical, and rheological properties of reduced sodium cheddar cheese
By: by Carla L. Schroeder.
Published: 1983
Language: eng
Number of pages: 174
Subjects: Cheddar cheese -- Analysis.; Salt.
Notes: Typescript (photocopy).

Thesis (M.S.)--Oregon State University, 1984.

Bibliography: leaves 93-99.