The Curd Number Test. A Method of Testing the Curdling Qualities of Milk-Reference-Cited by-同舟云学术

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The Curd Number Test. A Method of Testing the Curdling Qualities of Milk

Published:1942-05 Issue:5 Volume:25 Page:409-425
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Spur Bernhard,Wolman Irving J.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference14 articles.

1. Artificial Feeding of Infants. Brennemann's Practice of Pediatrics;Brennemann,1941

2. The Relationship between Curd Tension and Curd Size;Chambers;Jour. Dairy Sci.,1938

3. The Nutritional Significance of the Curd Tension of Milk;Amer. Med. Assoc. Jour.,1937

4. Soft Curd Milk. A Critical Review of Literature;Doan;Jour. Dairy Sci.,1938

5. Physiologie und Pathologie der Verdauung im Sauglingsalter;Freudenberg,1929

Cited by 11 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. Veränderungen der physikalisch‐chemischen Eigenschaften der Milch infolge Homogenisierung;Fette, Seifen, Anstrichmittel;1962-01

2. Verdauung und Darmbakterien;Biologische Daten für den Kinderarzt;1954

3. An evaluation of the curd-forming properties of milk mixtures used in infant and child feeding;The Journal of Pediatrics;1952-11

4. A naturally fortified milk modifier;The Journal of Pediatrics;1950-05

5. Section C. Dairy Chemistry and Physics: Part II. Rheology;Journal of Dairy Research;1949-12

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