The Influence of Acidity Variations During Manufacture on the Quality and Rate of Ripening of Blue or American Roquefort Cheese-Reference-Cited by-同舟云学术

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The Influence of Acidity Variations During Manufacture on the Quality and Rate of Ripening of Blue or American Roquefort Cheese

Published:1938-04 Issue:4 Volume:21 Page:239-245
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Coulter S.T.,Combs W.B.,Spencer George J.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference9 articles.

1. Le Roquefort E. Carrére;Marre;Rodez,1906

2. Laiterie;Martin,1920

3. Weigmann, H. Handbuch der praktischen Käserei. 4th ed. Berlin. (1933).

4. Funder, Ludvig. Fremstilling av Roquefortest Produktionens Tillempning for Norske Forhold. Statens Meieriforsök. Beretning No. 12. Kristiania, Norway. (1921).

5. Biology of Roquefort cheese;Thom;Storrs Agr. Exp. Sta. Bul.,1914

Cited by 5 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

1. Scanning Electron Microscopy of Blue Cheese: Mold Growth during Maturation;Journal of Dairy Science;1979-09

2. Cheese;Microbial Technology;1979

3. The Quinhydrone Electrode for pH Determinations in Milk and Dairy Products;Journal of Dairy Science;1960-03

4. Referate;Zeitschrift für Untersuchung der Lebensmittel;1939-05

5. The pH of Blue or American Roquefort Cheese;Journal of Dairy Science;1938-06

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