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May 1, 1932Journal of Dairy Research

Studies in Cheddar Cheese: I. The Oxidation-Reduction Potentials of Ripening Cheddar Cheese

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Authors

JDJohn DavisRegeneron (United States)

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John Davis (1932) studied this question.

synapsesocial.com/papers/6a108da0b6f5ee040160cd69https://doi.org/10.1017/s0022029900000455
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Also Consider

Synapse has enriched 2 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Oxidation-reduction potentials of pneumococcus cultures1931 · 10 citations
  2. 223. Rusty Spot in Cheddar and other Cheese. III1931 · 10 citations