A Survey of Various Free Amino and Fatty Acids in Domestic Swiss Cheese
Open Access
- 1 March 1956
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 39 (3), 235-244
- https://doi.org/10.3168/jds.s0022-0302(56)94740-3
Abstract
No abstract availableKeywords
This publication has 9 references indexed in Scilit:
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- The Production of Volatile Fatty Acids and Carbon Dioxid by Propionic Acid Bacteria with Special Reference to their Action in CheeseJournal of Dairy Science, 1923