Calcium, Protein, Fat, and Moisture of Commercially Made Cottage Cheese
- 1 December 1966
- journal article
- research article
- Published by Elsevier in Journal of the American Dietetic Association
- Vol. 49 (6) , 502-504
- https://doi.org/10.1016/s0002-8223(21)18425-1
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- The spectrophotometric determination of microgram amounts of calciumThe Analyst, 1960
- Détermination des teneurs en eau et matière sèche, en calcium et en phosphore de diverses variétés de fromages fraisLe Lait, 1951
- The Calcium and Phosphorus Content of Commercially Made Cottage CheeseJournal of Dairy Science, 1943
- Calcium and Phosphorus of Cheese Made Under Controlled ConditionsJournal of Dairy Science, 1933