A study of the Relationships Between Hydrogen Ion Concentration Titratrable Acidity, and Quality in Cheddar Cheese
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference15 articles.
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3. Conditions causing variations in the reaction of freshly-drawn milk;Van Slyke;Jour. of Biol. Chem.,1919
4. The relation of natural acidity in milk to composition and physical properties;Rice;Journal or Dairy Science,1924
5. Über die Messung der Wasserstoffionenkonzentration des Käses mittels der Chinhydronelektrode;Knudsen;Zeit. Untersueh. Nahr. Genuss.,1925
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