Factors Affecting Characteristics, Composition, and Quality of Skimmilk Cheese-Reference-Cited by-同舟云学术

Factors Affecting Characteristics, Composition, and Quality of Skimmilk Cheese

Published:1967-02 Issue:2 Volume:50 Page:160-166
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Hargrove R.E.,McDonough F.E.,Tittsler R.P.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference9 articles.

1. Standard Methods for the Examination of Dairy Products,1960

2. Association of Official Agricultural Chemists. 1960. Official and Tentative Methods of Analysis. 9th ed. Washington, D. C.

3. Laboratory Procedure for Making Low-Fat Cheese;Hargrove;J. Dairy Sci.,1966

4. Keeney, M. 1955. Direct Chromatographic Determination of C1 to C8 Fatty Acids in Rumen Fluid. University of Maryland Agr. Expt. Sta., Misc. Publ., no. 238, 23–24.

5. Volatile Acids and the Aroma of Cheddar Cheese;Patton;J. Dairy Sci.,1963

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