Skip to Main Content
Frequently Asked Questions
Submit an ETD
Global Search Box
Need Help?
Keyword Search
Participating Institutions
Advanced Search
School Logo
Files
File List
SinghVirendraKumar1968 mt.pdf (5.95 MB)
ETD Abstract Container
Abstract Header
Accelerated ripening of Swiss cheese curd
Author Info
Singh, Virendra Kumar
Permalink:
http://rave.ohiolink.edu/etdc/view?acc_num=osu1409229739
Abstract Details
Year and Degree
1968, Master of Science, Ohio State University, Food Science and Technology.
Abstract
none
Committee
T. Kristoffersen (Advisor)
Pages
108 p.
Subject Headings
Food Science
Recommended Citations
Refworks
EndNote
RIS
Mendeley
Citations
Singh, V. K. (1968).
Accelerated ripening of Swiss cheese curd
[Master's thesis, Ohio State University]. OhioLINK Electronic Theses and Dissertations Center. http://rave.ohiolink.edu/etdc/view?acc_num=osu1409229739
APA Style (7th edition)
Singh, Virendra.
Accelerated ripening of Swiss cheese curd.
1968. Ohio State University, Master's thesis.
OhioLINK Electronic Theses and Dissertations Center
, http://rave.ohiolink.edu/etdc/view?acc_num=osu1409229739.
MLA Style (8th edition)
Singh, Virendra. "Accelerated ripening of Swiss cheese curd." Master's thesis, Ohio State University, 1968. http://rave.ohiolink.edu/etdc/view?acc_num=osu1409229739
Chicago Manual of Style (17th edition)
Abstract Footer
Document number:
osu1409229739
Download Count:
399
Copyright Info
© 1968, all rights reserved.
This open access ETD is published by The Ohio State University and OhioLINK.