Author:
Scheib B.J.,Stark C.N.,Guthrie E.S.
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference12 articles.
1. Acid Values and Acid Ratios as Related to the Keeping Quality of Salted Butter;Bendixen;Jour. dairy sci.,1940
2. The Quality of Butter Made from Vacuumpasteurized and Vat-pasteurized Lots of the Same Cream;Fabricius;Iowa Sta. Res. Bul.,1940
3. Some Causes for the Deterioration in 10 Days at 15.5® C. of Salted Butter Made from Sour Cream;Flake;Jour. Dairy Sci.,1938
4. The Cow as a Source of “Oxidized” Flavors of Milk;Guthrie;Cornell University Agr. Expt. Sta. Bull.,1933
5. The Effect of Certain Factors upon the Keeping Quality of Butter;Guthrie;Jour. Dairy Sci.,1936
Cited by
3 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