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Title: Cheddar cheese : its texture, chemical composition and rheological properties.
Author: Hort, Joanne.
Awarding Body: Sheffield Hallam University
Current Institution: Sheffield Hallam University
Date of Award: 1997
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No abstract available
Supervisor: Not available Sponsor: Not available
Qualification Name: Thesis (Ph.D.) Qualification Level: Doctoral
EThOS ID:  DOI: Not available
Keywords: Food technology & food microbiology