The Relation of the Hydrogen-ion Concentration to the Texture of Emmenthal or Swiss Cheese
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference27 articles.
1. Dairy Bacteriology;Orla-Jensen,1921
2. Van Dam, W.: Rev. Gén. Lait, viii, 169 (1910); ix, 151 (1912).
3. Leitch, R. H.: Proc. World's Dairy Congress, Washington, D. C, 1923, p. 321.
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