Author:
Kristoffersen T.,Gould I.A.,Purvis G.A.
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference10 articles.
1. Studies on Cheddar Cheese. I. The Oxidation-Reduction Potential of Ripening Cheddar Cheese;Davis;J. Dairy Research,1932
2. Principles of Dairy Chemistry;Jenness,1959
3. Measuring Thiamine Disulfide Reducing Substances in Cheddar Cheese;Kristoffersen;J. Dairy Sci.,1963
4. Cheddar Cheese Quality as Affected by the Age of the Milk and Addition of Certain Purine Compounds;Kristoffersen;J. Dairy Sci.,1960
5. Oxidation-Reduction Measurements on Cheddar Cheese;Kristoffersen;J. Dairy Sci.,1959
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