Proteolytic Changes in the Ripening of Camembert Cheese.

Dox, Arthur W.

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Washington DC: GPO, 1908. 8vo. 24 pp. Light browning to covers, museum stamp to front cover. Binding tight, interior clean. Ripening processes, Nitrogenous constituents, Absence of putretactive products. US Department of Agriculture Bureau of Animal Industry Bulletin 109. Very Good Booklet (Item ID: 70365)

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