Some Causes for the Deterioration in 10 Days at 15.5° C. of Salted Butter Made from Sour Cream
Open Access
- 1 September 1938
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 21 (9) , 545-551
- https://doi.org/10.3168/jds.s0022-0302(38)92999-6
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- The correlation between the organisms found microscopically and the bacteriological deterioration of butterPublished by Iowa State University ,2018
- The Effect of Certain Factors upon the Keeping Quality of ButterJournal of Dairy Science, 1936
- A Study of Fat Splitting and Casein Digesting Bacteria Isolated from ButterJournal of Dairy Science, 1936
- 77. A Study of Factors Influencing the Keeping Quality of Some Victorian Salted Butters in Cold StorageJournal of Dairy Research, 1933
- The Microbiological Analysis of ButterJournal of Dairy Science, 1933