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Composition and Nutritive Value of Cheese Produced from Milk Treated with Hydrogen Peroxide and Catalase

  • Published:1958-05 Issue:5 Volume:41 Page:593-605
  • ISSN:0022-0302
  • Container-title:Journal of Dairy Science
  • language:en
  • Short-container-title:Journal of Dairy Science

Author:

Teply L.J.,Derse P.H.,Price W.V.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference17 articles.

1. Armour and Company. Preparation of Swiss Cheese. U. S. Patent Application, Serial No 297,983, July 9, 1952.

2. Official Methods of Analysis,1955

3. Yeast Microbiological Methods for Determination of Vitamins;Atkins;Ind. Eng. Chem., Anal.,1953

4. Vitamin B12 Potency of Cheddar, Swiss, and Cottage Cheese;Hartman;Food Research,1956

5. A Uniform Medium for Determination of Amino Acids with Various Microorganisms;Henderson;J. Siol. Chem.,1948

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