a comparison of lipids in blue and white mould-ripened ... · cm diam., 2.5 - 3 cm thick). it is...
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A comparison of lipids in blue and white mould-ripened cheeses.
MATTHIAS, Helen E.
Available from Sheffield Hallam University Research Archive (SHURA) at:
http://shura.shu.ac.uk/20027/
This document is the author deposited version. You are advised to consult the publisher's version if you wish to cite from it.
Published version
MATTHIAS, Helen E. (1994). A comparison of lipids in blue and white mould-ripened cheeses. Masters, Sheffield Hallam University (United Kingdom)..
Copyright and re-use policy
See http://shura.shu.ac.uk/information.html
Sheffield Hallam University Research Archivehttp://shura.shu.ac.uk
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