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Describes the sampling and analytical procedures for determining moisture, fat, salt, protein and pH of cheese, including bulk units and retail units.
Product Details
- Edition:
- 1st
- Published:
- 01/01/1970
- ISBN(s):
- 0726274968
- Number of Pages:
- 15
- File Size:
- 0 files
- Product Code(s):
- 10113105