Studies on the Flavor of Creamed Cottage Cheese-Reference-Cited by-同舟云学术

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Studies on the Flavor of Creamed Cottage Cheese

Published:1959-05 Issue:5 Volume:42 Page:809-815
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Mather D.W.,Babel F.J.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference9 articles.

1. Separation of Organic Acids from Plant Tissues;Bulen;Anal. Chem.,1952

2. A Method for the Determination of Citric and Lactic Acids in Dairy Products;Frazeur;J. Dairy Sci.,1958

3. Sweet Curd Cottage Cheese;Hales,1957

4. Bacteriology of Butter Cultures: A Review;Hammer;J. Dairy Sci.,1943

5. Hereim, A.T. Flavor Production in Cottage Cheese by Microorganisms. M.S. thesis, Purdue University. 1949.

Cited by 9 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. Creamed Cottage Cheese;The Sensory Evaluation of Dairy Products;2023

2. Creamed Cottage Cheese;The Sensory Evaluation of Dairy Products;2008

3. Acid- and acid/rennet-curd cheeses part B: Cottage cheese;Major Cheese Groups;2004

4. Fresh Acid-Curd Cheese Varieties;Cheese: Chemistry, Physics and Microbiology;1999

5. Fresh Acid-Curd Cheese Varieties;Cheese: Chemistry, Physics and Microbiology;1993

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