Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference131 articles.
1. Cheese pH, protein concentration, and formation of calcium lactate crystals;Agarwal;J. Dairy Sci.,2006
2. Antibiotics in milk—A review;Albright;J. Dairy Sci.,1961
3. Application of exopolysaccharide-producing cultures in reduced fat Cheddar cheese: Composition and proteolysis;Awad;J. Dairy Sci.,2005
4. A new method for the estimation of fat in milk. Agri. Expt. Sta. Bull. 24;Babcock,1890
5. Curing of Cheddar cheese with special reference to cold-curing. Agr. Exp. Sta. Bull. 94;Babcock,1902
Cited by
95 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献