The Relation of the Hydrogen-ion Concentration to the Texture of Emmenthal or Swiss Cheese
Open Access
- 1 July 1929
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 12 (4) , 289-303
- https://doi.org/10.3168/jds.s0022-0302(29)93578-5
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
- Some Observations on the Freezing Points of Various CheesesJournal of Dairy Science, 1927
- Anwendung der colorimetrischen Methode zur Stickstoffbestimmung in Genussmitteln und anderen StoffenAnalytical and Bioanalytical Chemistry, 1927
- GASOMETRIC MICRO-KJELDAHL DETERMINATION OF NITROGENJournal of Biological Chemistry, 1927
- The freezing of gelatin gelProceedings of the Royal Society of London. Series A, Containing Papers of a Mathematical and Physical Character, 1926
- A NEW DIRECT NESSLERIZATION MICRO-KJELDAHL METHOD AND A MODIFICATION OF THE NESSLER-FOLIN REAGENT FOR AMMONIAJournal of the American Chemical Society, 1924
- A Colorimetric Picric Acid Method for Determining LactoseJournal of Dairy Science, 1924
- Biochemical Catalysts in Life and IndustryTransactions of the American Microscopical Society, 1918
- THE QUANTITATIVE DETERMINATION OF ALIPHATIC AMINO GROUPS. IIJournal of Biological Chemistry, 1912