The Effect of Microbial Inhibitors on the Storage Life of Cottage Cheese Exposed to Ambient Temperatures
- 1 October 1970
- journal article
- Published by Elsevier in Canadian Institute of Food Technology Journal
- Vol. 3 (4) , 157-161
- https://doi.org/10.1016/s0008-3860(70)74312-2
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- Sensory and Shelf-Life Evaluations of Cottage Cheese Treated with Potassium SorbateJournal of Dairy Science, 1969
- Increases in Soluble Nitrogen and Bitter Flavor Development in Cottage CheeseJournal of Dairy Science, 1967
- A Rapid Spectrophotometric Method for Measuring Cheese RipeningJournal of Dairy Science, 1959