| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Abstracts of Literature
|
|
|
1948
|
31 |
4 |
p. A43-A59
nvt p.
|
artikel
|
| 2 |
A Comparative Study of the Biochemical Activity of Streptococcus Lactis, Streptococcus Citrovorus, and Streptococcus Paracitrovorus when Grown in Cow's Milk and Soybean Milk
|
Gehrke, Charles W.
|
|
1948
|
31 |
4 |
p. 213-222
10 p.
|
artikel
|
| 3 |
A Study of Multiple Births in a Holstein-Friesian Herd 1
|
Pfau, K.O.
|
|
1948
|
31 |
4 |
p. 241-254
14 p.
|
artikel
|
| 4 |
A Study of the Browning Reaction in Whole Milk Powder and Ice Cream Mix Powder 1
|
Tarassuk, N.P.
|
|
1948
|
31 |
4 |
p. 255-268
14 p.
|
artikel
|
| 5 |
Determination of Vitamin A in Milk 1
|
Hochberg, Melvin
|
|
1948
|
31 |
4 |
p. 315-321
7 p.
|
artikel
|
| 6 |
Editorial Board
|
|
|
1948
|
31 |
4 |
p. i-
1 p.
|
artikel
|
| 7 |
Iron and Copper Content of Non-Milk Products Commonly Used in Ice Cream
|
Pyenson, Harry
|
|
1948
|
31 |
4 |
p. 269-274
6 p.
|
artikel
|
| 8 |
The Development of Flavor in American Cheddar Cheese Made from Pasteurized Milk with Streptococcus Faecalis Starter 1
|
Dahlberg, A.C.
|
|
1948
|
31 |
4 |
p. 275-284
10 p.
|
artikel
|
| 9 |
The Growth and Survival of Streptococcus Faecalis in Pasteurized Milk American Cheddar Cheese 1
|
Kosikowsky, F.V.
|
|
1948
|
31 |
4 |
p. 285-292
8 p.
|
artikel
|
| 10 |
The Relationship of the Amount of Tyramine and the Numbers of Streptococcus Faecalis to the Intensity of Flavor in American Cheddar Cheese 1
|
Dahlberg, A.C.
|
|
1948
|
31 |
4 |
p. 305-314
10 p.
|
artikel
|
| 11 |
The Role of Surface-Active Constituents Involved in the Foaming of Milk and Certain Milk Products. III. Milk Lipids, including Phospholipids 1
|
Richardson, G.A.
|
|
1948
|
31 |
4 |
p. 223-239
17 p.
|
artikel
|
| 12 |
The Tyramine Content of Cheese 1
|
Kosikowsky, F.V.
|
|
1948
|
31 |
4 |
p. 293-303
11 p.
|
artikel
|
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