Author:
Hiscox E. E.,Harrison J.,Wolf J. Z.
Abstract
An extraction method for estimating volatile acids in cheese has been described. The values obtained were considerably higher than those given by direct steam distillation.
Publisher
Cambridge University Press (CUP)
Subject
Animal Science and Zoology,General Medicine,Food Science
Reference2 articles.
1. Stilton Cheese Ripening;Hisoox;Proc. Soc. Agric. Bach.,1935
Cited by
14 articles.
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