The Bacteriology of Brick Cheese. II. Comparison of Washed-Curd and Conventional Methods of Manufacture
Open Access
- 1 April 1942
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 25 (4), 313-321
- https://doi.org/10.3168/jds.s0022-0302(42)95299-8
Abstract
No abstract availableThis publication has 2 references indexed in Scilit:
- The Bacteriology of Brick Cheese. I. Growth and Activity of Starter Bacteria during ManufactureJournal of Dairy Science, 1941
- THE IODOMETRIC DETERMINATION OF COPPER AND ITS USE IN SUGAR ANALYSISPublished by Elsevier ,1921