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Section B. Bacteriology and mycology applied to dairying

E. R. Hiscox and A. Hirsch
Journal of Dairy Research 18 (2) 207 (1951)
DOI: 10.1017/S0022029900006087
See this article

674. The lactic acid and volatile fatty acid contents of five locally made type cheeses

A. J. G. Barnett and G. A. Tawab
Journal of Dairy Research 24 (2) 225 (1957)
DOI: 10.1017/S0022029900008761
See this article

SOFT CHEESE MANUFACTURE

G. Mocquot
International Journal of Dairy Technology 8 (1) 17 (1955)
DOI: 10.1111/j.1471-0307.1955.tb02686.x
See this article