✦ LIBER ✦

Effects of Lactic Cultures on Acidity and Firmness of Cottage Cheese Coagulum

✍ Scribed by Emmons, Douglas B.; Price, Walter V.; Torrie, James H.

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Tests to Measure Syneresis and Firmness

✍ Emmons, D.B.; Price, W.V.; Swanson, A.M. 📂 Article 📅 1959 🏛 American Dairy Science Association 🌐 English ⚖ 495 KB

Effect of Gas-Producing Cultures on Titr

✍ Emmons, D.B.; Beckett, D.C. 📂 Article 📅 1984 🏛 American Dairy Science Association 🌐 English ⚖ 563 KB

Modelling the effect of lactic acid bact

✍ Østergaard, Nina Bjerre; Eklöw, Annelie; Dalgaard, Paw 📂 Article 📅 2014 🏛 Elsevier Science 🌐 English ⚖ 711 KB

Lyophilized Lactic Acid Starter Culture

✍ Speckman, C.A.; Sandine, W.E.; Elliker, P.R. 📂 Article 📅 1974 🏛 American Dairy Science Association 🌐 English ⚖ 754 KB

Food Additives, Preservative Effect of S

✍ Perry, G. A.; Lawerence, R. L. 📂 Article 📅 1960 🏛 American Chemical Society 🌐 English ⚖ 344 KB

Factors Influencing Acid Production by C

✍ Babel, F.J. 📂 Article 📅 1946 🏛 American Dairy Science Association 🌐 English ⚖ 650 KB