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This article has been cited by the following article(s):

Determination of nitrite in cheese and other dairy products

C. G. Rammell and M. M. Joerin
Journal of Dairy Research 39 (1) 89 (1972)
DOI: 10.1017/S0022029900013881
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Section B. Bacteriology and mycology applied to dairying

E. R. Hiscox and C. A. E. Briggs
Journal of Dairy Research 20 (3) 381 (1953)
DOI: 10.1017/S0022029900007044
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Pink Discoloration in Italian Varieties of Cheese

E.L. Shannon, N.F. Olson and J.H. von Elbe
Journal of Dairy Science 51 (4) 613 (1968)
DOI: 10.3168/jds.S0022-0302(68)87039-0
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Effect of Lactic Starter Culture on Pink Discoloration and Oxidation-Reduction Potential in Italian Cheese

E.L. Shannon, N.F. Olson and J.H. von Elbe
Journal of Dairy Science 52 (10) 1557 (1969)
DOI: 10.3168/jds.S0022-0302(69)86792-5
See this article