Note 63 — Chapter X
Reading edition
Currie, J. N., The relation of composition to quality in cheese, American Food Jour. 11 (1916), no. 9, page 458. See also Dox on the True Composition of Roquefort Cheese, Ztsch. Untersuch. Nahr. u. Genussmtl. 22 (1911), pages 239-242.