Author:
El-Hagarawy I.S.,Slatter W.L.,Harper W.J.
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference19 articles.
1. Standard Methods for the Examination of Dairy Products,1948
2. Flavor Contributors of Swiss-Type Cheese;Babel;Food Research,1939
3. Use of Pure Cultures of Propionic Acid Bacteria in the Manufacture of Swiss Emmenthal Cheese;Burri;Proc. Xlth World's Dairy Congr. (Berlin),1937
4. The Formation of Eyes in Emmenthal Cheese;Clark;J. Dairy Sci.,1917
5. Mechanism of Propionic Acid Formation by Propionibacterium pentosaceum;Delwiche;J. Bacteriol.,1948
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