University of Illinois Urbana-Champaign

Changes in the Chemical and Physical Properties of the Proteins in Cheddar and Gouda Cheese During Aging

Gupta, Sudhir Kumar

This item is only available for download by members of the University of Illinois community. Students, faculty, and staff at the U of I may log in with your NetID and password to view the item. If you are trying to access an Illinois-restricted dissertation or thesis, you can request a copy through your library's Inter-Library Loan office or purchase a copy directly from ProQuest.

Permalink

https://hdl.handle.net/2142/63787

Description

Title
Changes in the Chemical and Physical Properties of the Proteins in Cheddar and Gouda Cheese During Aging
Author(s)
Gupta, Sudhir Kumar
Issue Date
1971
Department of Study
Food Science
Discipline
Food Science
Degree Granting Institution
University of Illinois at Urbana-Champaign
Degree Name
Ph.D.
Degree Level
Dissertation
Keyword(s)
Agriculture, Food Science and Technology
Graduation Semester
1971
Type of Resource
text
Permalink
http://hdl.handle.net/2142/63787

Owning Collections

Graduate Dissertations and Theses at Illinois PRIMARY
Graduate Theses and Dissertations at Illinois
Dissertations and Theses - Food Science and Human Nutrition