Cheddar Cheese Composition in Some Quebec Cheese Factories-Reference-Cited by-同舟云学术

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Cheddar Cheese Composition in Some Quebec Cheese Factories

Published:1988-02 Issue:1 Volume:21 Page:80-83
ISSN:0315-5463
Container-title:Canadian Institute of Food Science and Technology Journal
language:en
Short-container-title:Canadian Institute of Food Science and Technology Journal

Author:

Ng-Kwai-Hang K.F.,Moxley J.E.,Marziali A.S.

Publisher

Elsevier BV

Subject

General Computer Science

Reference13 articles.

1. Influence of elevated somatic cell count on casein distribution and cheese-making;Ali;J. Dairy Res.,1980

2. Standard Methods for the Examination of Dairy Products,1978

3. Official Methods of Analysis,1980

4. New procedure for the routine determination of the various non-casein proteins of milk;Aschaffenburg;XV. Int. Dairy Congr.,1959

5. Cheddar cheese yield in New York;Barbano;J. Dairy Sci.,1984

Cited by 6 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

1. Effects of Genetic Variants of κ-casein and β-lactoglobulin and Heat Treatment of Milk on Cheese and Whey Compositions;Asian-Australasian Journal of Animal Sciences;2002-01-01

2. Influence of Microfluidization of Milk on Cheddar Cheese Composition, Color, Texture, and Yield;Journal of Dairy Science;1994-10

3. Effects of protein and fat levels in milk on cheese and whey compositions;Food Research International;1992-01

4. Correlations Between Coagulation Properties of Milk and Cheese Yielding Capacity and Cheese Composition;Canadian Institute of Food Science and Technology Journal;1989-06

5. Composition and Quality of Cheddar Cheese;Canadian Institute of Food Science and Technology Journal;1989-02

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