Use this URL to cite or link to this record in EThOS:
Title: A study of the use of coagulants in cheddar cheese making
Author: Al-Obaidi, G. Y.
ISNI:       0000 0001 3407 7071
Awarding Body: University of Glasgow
Current Institution: University of Glasgow
Date of Award: 1980
Availability of Full Text:
Full text unavailable from EThOS. Restricted access.
Please contact the current institution’s library for further details.
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