Simplification of Standard Methods for Salt Analysis in Cheese-Reference-Cited by-同舟云学术

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Simplification of Standard Methods for Salt Analysis in Cheese

Published:1959-06 Issue:6 Volume:42 Page:1095-1096
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Silverman G.J.,Wolin A.G.,Kosikowski F.V.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference4 articles.

1. Association of Official Agricultural Chemists. Official Methods of Analysis of the Association of Official Agricultural Chemists, pp. 278. Washington, D.C. 1955.

2. Determination of Chloride;Caldwell;Ind. Eng. Chew., Anal. Ed.,1935

3. Textbook of Qualitative Inorganic Analysis;Kolthoff,1949

4. Determination of Fat, Moisture, and Salt in Hard Cheese;Wlister;J. Dairy Sci.,1937

Cited by 8 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. NaCl diffusion kinetics in dry salting of goat cheese;Journal of Food Engineering;2013-09

2. APPLICATION OF THE RESPONSE SURFACE ANALYSIS METHOD TO THE STUDY OF SALT AND WATER PROFILES IN GOAT'S CHEESE SALTED IN LAYERS;Journal of Food Process Engineering;2011-03-16

3. Microbiology and Chemistry of 105-Year-Old Cheese;Journal of Dairy Science;1970-12

4. Rapid and Convenient Salt Measurement for Italian Cheese;Journal of Dairy Science;1970-07

5. Recovery of Milk Solids in Direct Acidification and Traditional Procedures of Manufacturing Pizza Cheese;Journal of Dairy Science;1968-04

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