SALT MIGRATION IN CHEDDAR CHEESE CURD AND ITS EFFECT ON MOISTURE CONTENT, PH, AND BACTERIAL CONTENT1
- 1 July 1944
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 9 (4) , 278-288
- https://doi.org/10.1111/j.1365-2621.1944.tb16688.x
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- End Point of Microtitrations with Color IndicatorsIndustrial & Engineering Chemistry Analytical Edition, 1942
- Distribution of Salt in Butter. A Volumetric MethodIndustrial & Engineering Chemistry Analytical Edition, 1942
- The Relation of the Hydrogen-ion Concentration to the Texture of Emmenthal or Swiss CheeseJournal of Dairy Science, 1929