An X-Ray Diffraction Analysis of Cheddar Cheese
Open Access
- 1 December 1938
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 21 (12) , 777-789
- https://doi.org/10.3168/jds.s0022-0302(38)95645-0
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
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- A study of the Relationships Between Hydrogen Ion Concentration Titratrable Acidity, and Quality in Cheddar CheeseJournal of Dairy Science, 1934
- Some problems in the X-ray analysis of the structure of animal hairs and other protein fibresTransactions of the Faraday Society, 1933
- The swelling of protein fibres. Part I. The swelling of collagenTransactions of the Faraday Society, 1933
- THE MOLECULAR WEIGHT OF CASEIN. I1Journal of the American Chemical Society, 1930
- On Amino-acidsBiochemical Journal, 1918