Seasonal Variation in the Vitamin A Potency of Oregon-Produced Blue Vein Cheese
Open Access
- 1 July 1951
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 34 (7) , 649-651
- https://doi.org/10.3168/jds.s0022-0302(51)91760-2
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- The Vitamin A Value of Roquefort Type CheeseJournal of Dairy Science, 1942
- Determination of Fat, Moisture, and Salt in Soft CheeseJournal of Dairy Science, 1940
- The vitamin A content of cheeseBiochemical Journal, 1939
- The Effect of the Ripening Process on the Vitamin A Content of Cheddar CheeseJournal of Dairy Science, 1938