Author:
Chen Y.L.,Richardson G.H.
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference11 articles.
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2. Chen, Y. L. 1975. Manufacture of cottage cheese utilizing a pH controlled whey-based lactic culture. M.S. Thesis, Utah State University, Logan.
3. Emmons, D. B., W. V. Price, and A. Swanson. 1967. The A-C test. A new method for determining the time for cutting cottage cheese curd. Ext. Circular 541, University of Wisconsin.
4. Cottage cheese and other cultured milk products;Emmons,1967
5. Strain balance of multiple strain lactic streptococcus concentrated cultures;Gilliland;J. Dairy Sci.,1971
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