| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Abstracts of Literature
|
|
|
1940
|
23 |
9 |
p. A139-A172
nvt p.
|
artikel
|
| 2 |
A Study of the Characteristics of a Milk Supply as Related to the Manufacture of Plain Condensed Skimmilk for Ice Cream Making 1
|
Crowe, L.K.
|
|
1940
|
23 |
9 |
p. 919-929
11 p.
|
artikel
|
| 3 |
Editorial Board
|
|
|
1940
|
23 |
9 |
p. i-
1 p.
|
artikel
|
| 4 |
Lipolytic Activity in Milk and Cream
|
Roahen, D.C.
|
|
1940
|
23 |
9 |
p. 831-841
11 p.
|
artikel
|
| 5 |
Observations on the Growth Responses of Streptococcus Lactis in Mastitis Milk 1
|
Prouty, C.C.
|
|
1940
|
23 |
9 |
p. 899-904
6 p.
|
artikel
|
| 6 |
Physical and Chemical Properties of the Fat Globule Adsorption “Membrane.” II. Nature and Origin of Surface Active Materials Involved in Curd Tension Reduction and Prevention of Rennet Clot of Cow's Milk by “membranes” from Natural and Synthetic Creams *
|
Palmer, L.S.
|
|
1940
|
23 |
9 |
p. 861-871
11 p.
|
artikel
|
| 7 |
Sperm Stimulation in the Bull through the Subcutaneous Administration of Ascorbic Acid *
|
Phillips, Paul H.
|
|
1940
|
23 |
9 |
p. 873-878
6 p.
|
artikel
|
| 8 |
The Effect of Holder and Flash Pasteurization on some Flavors of Milk. II. The Effect on Corn and Alfalfa Silage Flavors 1
|
MacCurdy, Robert D.
|
|
1940
|
23 |
9 |
p. 855-860
6 p.
|
artikel
|
| 9 |
The Effect of Holder and Flash Pasteurization on some Flavors of Milk. I. The Effect on Miscellaneous Flavors Common to Commercial Raw Milk 1
|
MacCurdy, Robert D.
|
|
1940
|
23 |
9 |
p. 843-854
12 p.
|
artikel
|
| 10 |
The Gas Requirements of Molds. III. The Effect of Various Concentrations of Carbon Dioxide on the Growth of Penicillium Roqueforti (Three Strains Originally Isolated from Blue-Veined Cheese) in Air *
|
Golding, N.S.
|
|
1940
|
23 |
9 |
p. 891-898
8 p.
|
artikel
|
| 11 |
The Gas Requirements of Molds. II. The Oxygen Requirements of Penicillium Roqueforti (Three Strains Originally Isolated from Blue Veined Cheese) in the Presence of Nitrogen as Diluent and the Absence of Carbon Dioxide
|
Golding, N.S.
|
|
1940
|
23 |
9 |
p. 879-889
11 p.
|
artikel
|
| 12 |
The Relationship of Moisture in Swiss Cheese to Quality and Yield
|
Sanders, George P.
|
|
1940
|
23 |
9 |
p. 905-918
14 p.
|
artikel
|
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