The Effect of the Ripening Process on the Vitamin A Content of Cheddar Cheese

• 1 February 1938
• journal article
• Published by American Dairy Science Association in Journal of Dairy Science
• Vol. 21  (2) , 69-72
• https://doi.org/10.3168/jds.s0022-0302(38)95616-4

Abstract

Keywords

• VITAMIN A CONTENT
• RIPENING PROCESS
• CONTENT OF CHEDDAR
• CHEDDAR CHEESE
• POUND
• SERIOUS DESTRUCTION