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Cited by
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This article has been cited by the following publications. This list is generated based on data provided by Crossref.
Rowland, S. J. and Blair, G. W. Scott 1942. Section C. Dairy Chemistry. Journal of Dairy Research, Vol. 13, Issue. 1, p. 93.
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El-Sokkary, A. M. and Hassan, H. A. 1952. 478. Hard cheese made from Egyptian cows' and buffaloes' milks. Journal of Dairy Research, Vol. 19, Issue. 2, p. 194.
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Kanawjia, S.K. Rajesh, P. Sabikhi, Latha and Singh, S. 1995. Flavour, chemical and textural profile changes in accelerated ripened Gouda cheese. LWT - Food Science and Technology, Vol. 28, Issue. 6, p. 577.
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Pandey, P.K Ramaswamy, H.S and St-Gelais, D 2003. Evaluation of pH change kinetics during various stages of Cheddar cheese-making from raw, pasteurized, micro-filtered and high-pressure-treated milk. LWT - Food Science and Technology, Vol. 36, Issue. 5, p. 497.
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267. Studies on the chemistry of Cheddar cheesemaking VII. The measurement of the acidity of cheese and the relation of acidity to grading score
  • Volume 11, Issue 3
  • R. M. Dolby (a1), F. H. McDowall (a1) and W. Riddet (a1)
  • DOI: https://doi.org/10.1017/S0022029900003320
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267. Studies on the chemistry of Cheddar cheesemaking VII. The measurement of the acidity of cheese and the relation of acidity to grading score
  • Volume 11, Issue 3
  • R. M. Dolby (a1), F. H. McDowall (a1) and W. Riddet (a1)
  • DOI: https://doi.org/10.1017/S0022029900003320
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267. Studies on the chemistry of Cheddar cheesemaking VII. The measurement of the acidity of cheese and the relation of acidity to grading score
  • Volume 11, Issue 3
  • R. M. Dolby (a1), F. H. McDowall (a1) and W. Riddet (a1)
  • DOI: https://doi.org/10.1017/S0022029900003320
Available formats Please select a format to save.
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