Author:
Kurtz F.E.,Hupfer J.A.,Corbin E.A.,Hargrove R.E.,Walter H.E.
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference15 articles.
1. Flavor Contributors of Swiss-Type Cheese;Babel;Food Research,1939
2. Bacteriology of Cheese. IV. Factors Affecting the Ripening of Swiss-Type Cheese Made from Pasteurized Milk;Babel;Iowa Agr. Expt. Sta., Research Bull.,1939
3. Propionic Acid Fermentation and the Development of Aroma in Emmentaler Cheese;Demeter;Süddeut. Molkerei Ztg.,1949
4. Organic Acid Production by Propionibacteria. I. Effect of Strains, pH, Carbon Source, and Intermediate Fermentation Products;El-Hagarawy;J. Dairy Sci.,1957
5. The Bacteriology of Swiss Cheese. III. The Relation of Acidity of Starters and of pH of the Interior of Swiss Cheeses to Quality of Cheeses;Frazier;J. Dairy Sci.,1935
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