The Influence of Hydrogen Ion Concentration and Salt on the Surface Flora of Limburger Cheese
Open Access
- 1 May 1939
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 22 (5) , 309-320
- https://doi.org/10.3168/jds.s0022-0302(39)92889-4
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- Observations on the Salting of Brick CheeseJournal of Dairy Science, 1937
- The Microbiological Flora on the Surface of Limburger Cheese,Journal of Dairy Science, 1937
- Determination of Fat, Moisture, and Salt in Hard CheeseJournal of Dairy Science, 1937
- 135. Studies on the Chemistry of Cheddar Cheese makingJournal of Dairy Research, 1936
- Use of Quinhydrone Electrode for Following Changes of pH in Swiss CheeseIndustrial & Engineering Chemistry, 1927