Some Factors Affecting the Action of Benzoyl Peroxide in the Bleaching of Milk and Cream for Blue Cheese Manufacture
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference5 articles.
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2. Federal Register. 15: 5663. 1950.
3. Hunziker, O. B. The Butter Industry, 3rd ed. Published by the author, LaGrange, Ill. 1940.
4. Vitamin A Potency of Creamery Butter Produced in Minnesota;Jenness;J. Dairy Sci.,1945
5. Seasonal Variation in the Vitamin A Potency of Oregon-Produced Blue Vein Cheese;Westtig;J. Dairy Sci.,1951
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