{"version":"1.0","type":"rich","provider_name":"EbookNetworking","provider_url":"https://www.ebooknetworking.net","title":"THE RELATION OF CARBON DIOXIDE TO PROTEOLYSIS IN THE RIPENING OF CHEDDAR CHEESE","author_name":"L. L. And Hart, E. B. Van Slyke","thumbnail_url":"https://www.ebooknetworking.net/books/noimage.jpg","thumbnail_width":330,"thumbnail_height":500,"html":"<a href=\"https://www.ebooknetworking.net/books_detail-B003TJ6EY0.html\">THE RELATION OF CARBON DIOXIDE TO PROTEOLYSIS IN THE RIPENING OF CHEDDAR CHEESE</a>","width":400,"height":300}