| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A Method for Standardizing the Biacetyl Content of Creamed Cottage Cheese 1
|
Mather, D.W.
|
|
1959
|
42 |
6 |
p. 1045-1056
12 p.
|
artikel
|
| 2 |
Changes in the By-Laws
|
Judkins, H.F.
|
|
1959
|
42 |
6 |
p. 1109-
1 p.
|
artikel
|
| 3 |
Clinical Enzymology
|
Wood, W.A.
|
|
1959
|
42 |
6 |
p. 1110-
1 p.
|
artikel
|
| 4 |
Composition of Ultrafiltrates from Milk Heated at 80 to 230° F. in Relation to Heat Stability 1
|
Rose, Dyson
|
|
1959
|
42 |
6 |
p. 969-980
12 p.
|
artikel
|
| 5 |
Detection of Intermediate Compounds in the Early Stages of Browning Reaction in Milk Products 1
|
Keeney, Mark
|
|
1959
|
42 |
6 |
p. 945-960
16 p.
|
artikel
|
| 6 |
Economics of Various Methods of Harvesting and Utilizing Forages 1
|
Hoglund, C.R.
|
|
1959
|
42 |
6 |
p. 1101-1108
8 p.
|
artikel
|
| 7 |
Editorial Board
|
|
|
1959
|
42 |
6 |
p. i-
1 p.
|
artikel
|
| 8 |
Effect of Feeding Different Ratios of Roughage to Concentrate upon Milk Production and Digestibility of the Ration
|
Putnam, P.A.
|
|
1959
|
42 |
6 |
p. 1070-1078
9 p.
|
artikel
|
| 9 |
Effect of Skimmilk Heat Treatments on Cottage Cheese Manufacture 1
|
Emmons, D.B.
|
|
1959
|
42 |
6 |
p. 1020-1031
12 p.
|
artikel
|
| 10 |
Effect of Thermal Oxidative Polymerization on the Growth-Promoting Value of Some Fractions of Butterfat 1
|
Bhalerao, V.R.
|
|
1959
|
42 |
6 |
p. 1057-1062
6 p.
|
artikel
|
| 11 |
Effect of Various Salts on the Coagulation of Casein
|
Rose, Dyson
|
|
1959
|
42 |
6 |
p. 989-997
9 p.
|
artikel
|
| 12 |
Estrus, Estrous Cycles, Ovulation Time, Time of Service, and Fertility of Dairy Cattle in Louisiana 1
|
Hall, J.G.
|
|
1959
|
42 |
6 |
p. 1086-1094
9 p.
|
artikel
|
| 13 |
Influence of Artificial Breeding on Production in Michigan Dairy Herds 1
|
Wadell, L.H.
|
|
1959
|
42 |
6 |
p. 1079-1085
7 p.
|
artikel
|
| 14 |
Influence of Bacterial Interaction on Resazurin Reduction Times
|
Greene, V.W.
|
|
1959
|
42 |
6 |
p. 1099-1100
2 p.
|
artikel
|
| 15 |
Influence of Temperature History on the Response of Psychrophiles to Different Incubation Temperatures
|
Greene, V.W.
|
|
1959
|
42 |
6 |
p. 1097-1099
3 p.
|
artikel
|
| 16 |
Interrelationships between pH, Populations of Propionibacterium Shermanii, Levels of Free Fatty Acids, and the Flavor Ratings of Swiss Cheeses
|
Kurtz, F.E.
|
|
1959
|
42 |
6 |
p. 1008-1019
12 p.
|
artikel
|
| 17 |
Mechanical Draining, Inoculating, and Hooping of Blue Mold Cheese Curd 1
|
Graham, D.M.
|
|
1959
|
42 |
6 |
p. 1096-1097
2 p.
|
artikel
|
| 18 |
People and Events
|
|
|
1959
|
42 |
6 |
p. iii-iv
nvt p.
|
artikel
|
| 19 |
Simplification of Standard Methods for Salt Analysis in Cheese
|
Silverman, G.J.
|
|
1959
|
42 |
6 |
p. 1095-1096
2 p.
|
artikel
|
| 20 |
Some Factors Involved in the Development of Oxidized Flavor in Milk 1
|
Aurand, L.W.
|
|
1959
|
42 |
6 |
p. 961-968
8 p.
|
artikel
|
| 21 |
Staphylococcus Aureus in Cheddar Cheese 1
|
Takahashi, I.
|
|
1959
|
42 |
6 |
p. 1032-1037
6 p.
|
artikel
|
| 22 |
Studies of the Effects of Dietary Sodium Fluoride on Dairy Cows. V. A Three-year Study on Mature Animals 1
|
Suttie, John
|
|
1959
|
42 |
6 |
p. 1063-1069
7 p.
|
artikel
|
| 23 |
Studies on Milk Powders. III. The Preparation and Properties of Milk Powders containing Low-Melting Butter Oil 1
|
Baker, B.E.
|
|
1959
|
42 |
6 |
p. 1038-1044
7 p.
|
artikel
|
| 24 |
Tritium Radioactive–Casein and Cheese Ripening
|
Wolin, A.G.
|
|
1959
|
42 |
6 |
p. 998-1007
10 p.
|
artikel
|
| 25 |
Turbidimetric Micro-Determination of Magnesium in Milk 1
|
Marier, J.R.
|
|
1959
|
42 |
6 |
p. 981-988
8 p.
|
artikel
|
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