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The estimation of carbon dioxide in Cheddar cheese

Published online by Cambridge University Press:  01 June 2009

P. S. Robertson
P. S. Robertson
Affiliation:
The Dairy Research Institute (N.Z.), Palmerston North, New Zealand
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Summary

A rapid method for the estimation of carbon dioxide in Cheddar cheese is described which gives good reproducibility and is free from major sources of error.

Information

Type
Original Articles
Information
Journal of Dairy Research , Volume 29 , Issue 3 , October 1962 , pp. 321 - 323
Copyright
Copyright © Proprietors of Journal of Dairy Research 1962

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References

REFERENCES

deMan, J. C. (1959). Ned. melk- en Zuiveltijdschr. 13, 300.Google Scholar
Robertson, P. S. (1957). J. Dairy Res. 24, 235.CrossRefGoogle Scholar
Robertson, P. S. (1959). Proc. 15th Int. Dairy Congr. 2, 846.Google Scholar