Note 90 — Chapter XII
Reading edition
Van Slyke, L. L., and E. B. Hart, A study of some of the salts formed by casein and paracasein with acids, their relation to American Cheddar cheese, N. Y. (Geneva) Exp. Sta. Bul. 214, 1902.
Reading edition
Van Slyke, L. L., and E. B. Hart, A study of some of the salts formed by casein and paracasein with acids, their relation to American Cheddar cheese, N. Y. (Geneva) Exp. Sta. Bul. 214, 1902.