CHANGES IN THE BIACETYL CONTENT OF CREAMED COTTAGE CHEESE CAUSED BY ORGANISMS ASSOCIATED WITH SPOILAGE

✍ Scribed by CHARLES S. WALES; L. G. HARMON

• Book ID: 108795273
• Publisher: Institute of Food Technologists
• Year: 1957
• Tongue: English
• Weight: 356 KB
• Volume: 22
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1957.tb16997.x