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Document Type
Thesis - University Access Only
Award Date
2001
Degree Name
Master of Science (MS)
Department / School
Agricultural and Biosystems Engineering
First Advisor
K. Muthukumarappan
Abstract
The result of this research can provide useful information for cheese manufacturers to improve their product quality to meet customers' needs.
Library of Congress Subject Headings
Cheddar cheese -- Composition
Microstructure
Scanning electron microscopy
Format
application/pdf
Publisher
South Dakota State University
Recommended Citation
Zhai, Lin, "Cheddar Cheese Microstructure Characteristics During Heating and Cooling" (2001). Electronic Theses and Dissertations. 5932.
https://openprairie.sdstate.edu/etd/5932