Author:
Kristoffersen T.,Nelson F.E.
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference7 articles.
1. A Method for the Estimation of Hydrogen Sulfide in Proteinaceous Food Products;Almy;J.Am.Chem.Soc.,1925
2. Standard Methods for the Examination of Dairy Products,1953
3. Oxidation of Bixin in Annatto-Colored Cheeses Promoted by Sulphydryl Compounds;Barnicoat;J. Dairy Research,1950
4. A New V-S Medium for Determining Lactobacilli;Fabian;Food Research,1953
5. Kristoffersen, T. Degradation of Amino Acids by Lactotacillus casei in Relation to Flavor Development in Cheddar Cheese. Unpublished Ph.D. thesis, Iowa State College Library. 1954.
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