193. Volatile acids of cheese. II. Methods of extraction
- 1 May 1938
- journal article
- research article
- Published by Cambridge University Press (CUP) in Journal of Dairy Research
- Vol. 9 (2) , 227-232
- https://doi.org/10.1017/s0022029900002491
Abstract
An extraction method for estimating volatile acids in cheese has been described. The values obtained were considerably higher than those given by direct steam distillation.Keywords
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