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Title: Relationship of the non-volatile, water-soluble fraction of cheddar cheese to its quality.
Author: Eccles, Robert.
ISNI:       0000 0001 3438 0177
Awarding Body: University of Reading
Current Institution: University of Reading
Date of Award: 1993
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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