Author:
Hintz P.C.,Slatter W.L.,Harper W.J.
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference23 articles.
1. Effect of Added Amino Acids on Flavor of Cheddar Cheese Made from Pasteurized Milk;Baker;J. Dairy Sci.,1949
2. Some Amino Acids, Peptides and Amines in Milk, Concentrated Products and Cheese;Block;J. Dairy Sci.,1951
3. Propionic Acid Fermentation and the Development of Aroma in Emmentaler Cheese;Demeter;Süddeut. Molkerei Ztg.,1949
4. General Biochemistry;Fruton,1953
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