Work

Bacteriology of cheese VII. Calcium and phosphorus contents of various cheeses, including relationship to bacterial action in the manufacturing procedures

Year: 1944

Type: article

Source: Iowa State University Digital Repository (Iowa State University)

Authors: H. J. Zahrndt, Clarence Bronson Lane, B. W. Hammer

Language: English

Topic: Food Nutrient Composition and Product Development

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W833696037

FWCI:

Cites:

Cited by: 4

Related to: 10