Author:
Singh S.,Kristoffersen T.
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference11 articles.
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4. Cheddar cheese flavor. II. Changes in flavor quality and ripening products of commercial Cheddar cheese during controlled ripening;Kristoffersen;J. Dairy Sci.,1960
5. Cheddar cheese flavor. III. Active sulfhydryl group production during ripening;Kristoffersen;J. Dairy Sci.,1964
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