Dairy salt (English Wikipedia)

Analysis of information sources in references of the Wikipedia article "Dairy salt" in English language version.

refsWebsite

Global rank English rank

11books.google.com

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2archive.org

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archive.org

Wichmann, H.J. (1917). Detection of Lime Used as a Neutralizer in Dairy Products. Bulletin of the U.S. Department of Agriculture. U.S. Department of Agriculture. pp. 15–19.
Decker, John W. (1895). "Cheddar Cheese Making". John W. Decker, B.Agr. (Bachelor of Agriculture), Instructor in Dairying, University of Wisconsin. pp. 53–56. Retrieved 17 November 2015.

books.google.com

Bulletin 1895. "A Study of Dairy Salt". Bulletin. Democrat Company, state printers. 1895. pp. 3–45. Retrieved 17 November 2015. {{cite book}}: |work= ignored (help)
Pieters, A.J.; Flint, D.; Garriott, E.B.; Wickson, E.J.; Lamson-Scribner, F.; Brackett, G.B.; Atwater, H.W.; Alvord, H.E.; Withcombe, J.; Howard, L.O. (1899). Experiment Station Work. Bread and the Principles of Bread Making. U.S. Department of Agriculture. pp. 28–30. Retrieved November 17, 2015.
Block, D.R.; Rosing, H.B. (2015). Chicago: A Food Biography. Big City Food Biographies. Rowman & Littlefield Publishers. p. 151. ISBN 978-1-4422-2727-9.
The Dairy Messenger. Libby & Sherwood Print Company. 1890. pp. 48–49.
Dairy Produce. Chicago Produce Company. 1916. p. 27.
Lenoir, Rogers & Ward 1924. Lenoir, K.D.; Rogers, L.A.; Ward, M. (1924). Proceedings of the World's Dairy Congress. U.S. Govt. Print. Off. p. 967. The methods of manufacturing salt did not give as high a percentage of sodium chloride as the dairy salt of today contains, and impurities in some brands of salt could be easily detected by their bitter flavor and insoluble condition. Kent and ...
The Pacific Dairy Review. Saylor Publishing Company. 1914. pp. 385–386. Retrieved November 17, 2015.
"The Dairy World". Volume 2. Dearborn Trade Journal Company. 1923. pp. 27–28. Retrieved 17 November 2015. Common Impurities in Salt Quoting a government bulletin on the subject: "The common imparities in dairy salt are calcium sulphate (gypsum), calcium and magnesium chlorides, sometimes sodium sulphate or, perhaps, magnesium sulphate; ...
Lück, E.; Laichena, S.F.; Jager, M. (2012). Antimicrobial Food Additives: Characteristics – Uses – Effects. Springer Berlin Heidelberg. p. 67. ISBN 978-3-642-59202-7.
Acton, Q.A. (2013). Colon Cancer: New Insights for the Healthcare Professional: 2013 Edition. ScholarlyEditions. p. 665. ISBN 978-1-4816-5791-4.
International Dairy Federation (1995). Bulletin, Issues 300–308. Secrétariat Général. p. 104.