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Functionality of process cheese made from Cheddar cheese with various rennet (...)
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Journal Of Dairy Science, Volume 107, Issue 1, pp. 74 - 90
Journal Article : Full Text Online
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Characterization of Six Lactones in Cheddar Cheese and Their Sensory Interactions (...)
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Journal Of Agricultural And Food Chemistry, Volume 70, Issue 1, pp. 301 - 308
Journal Article : Full Text Online
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Properties of low-fat Cheddar cheese prepared from bovine–camel milk blends: Chemical (...)
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Journal Of Dairy Science, Volume 107, Issue 5, pp. 2706 - 2720
Journal Article : Full Text Online
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Cheddar cheese prices
https://find.library.duke.edu/catalog/UNCb3799172
Government publication; Journal, Magazine, or Periodical : View Online
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Cheddar cheese making, published by The author
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Cheddar cheese making, published by The author
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The Devil's Tale - Page 59 of 131 - Dispatches from the David M. Rubenstein Rare Book and Manuscript
https://blogs.library.duke.edu/rubenstein/page/59/
Named for its smooth, velvety texture when melted, Velveeta is a dairy-based product composed of cheddar cheese, whey (...)
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Kraft: Cheddar cheese, 1929
https://archives.lib.duke.edu/catalog/jwtlondonads_aspace_ref93_dt4
In: J. Walter Thompson Company. London Office. Print advertisements, 1900-1999 » London Office, 1900-1997 and undated -
Original cheddar cheese, 1993
https://archives.lib.duke.edu/catalog/jwtlondonaccountfiles_aspace_19499b71ac0f065ff62935577d4874ec
In: J. Walter Thompson Company. London Office. Account files, 1900-2002 » Kraft Foods, 1968-1997 » Cheese Division, 1970-1997 -
Cheddar cheese, 1929
https://archives.lib.duke.edu/catalog/jwtinternationalads_aspace_ref1506_dje
In: J. Walter Thompson Company. International Advertisements collection, 1900-2006 » Europe Series, 1900-2006 and undated » United Kingdom » London Office » Kraft
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Edmund Ivens Spriggs papers, 1831-1919.
https://find.library.duke.edu/catalog/DUKE001845539
Archival and manuscript material
This item is currently Available Rubenstein Library, RUB Bay 0038:10 items1-108 c.1
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