Relationship of Curing Temperatures to Quality of American Cheddar Cheese
Open Access
- 1 February 1941
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 24 (2), 169-177
- https://doi.org/10.3168/jds.s0022-0302(41)95400-0
Abstract
No abstract availableKeywords
This publication has 1 reference indexed in Scilit:
- Investigations in the manufacture and storage of cheese. VI. The cold curing of American cheese, with a digest of previous work on the subject /Published by Smithsonian Institution ,1906