Observations on the Chemical Composition of White Particles in Several Lots of Cheddar Cheese-Reference-Cited by-同舟云学术

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Observations on the Chemical Composition of White Particles in Several Lots of Cheddar Cheese

Published:1953-04 Issue:4 Volume:36 Page:368-372
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Harper W.J.,Swanson A.M.,Sommer H.H.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference10 articles.

1. Untersuchungen über den Emmenthaler Käse und über einige andere Schweizerisehe Käsesorten;Benecke;Landwirtseh. Jahr.,1887

2. Identification of the White Particles Found on Ripened Cheddar Cheese;Dorn;J. Dairy Sci.,1942

3. The Determination of Ammo Acids in Cheddar Cheese and Their Relationship to the Development of Flavor;Harper,1949

4. Practical Physiological Chemistry;Hawk,1947

5. The White Particles in Mature Cheddar Cheese;McDowall;J. Dairy Research,1939

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1. X-ray computerized microtomography and confocal Raman microscopy as complementary techniques to conventional imaging tools for the microstructural characterization of Cheddar cheese;Journal of Dairy Science;2022-12

2. Cheese Crystals;Encyclopedia of Dairy Sciences;2022

3. Invited review: Crystals in cheese: More than a curiosity;Journal of Dairy Science;2021-02

4. Crystal fingerprinting: elucidating the crystals of Cheddar, Parmigiano-Reggiano, Gouda, and soft washed-rind cheeses using powder x-ray diffractometry;Dairy Science & Technology;2015-05-08

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