Author:
Arnott D.R.,Morris H.A.,Combs W.B.
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference5 articles.
1. Eckberg, L., and Mykleby, R. A Study of Various Factors Influencing the Melting Quality of Process Cheese. Personal communications. 1949.
2. On Tyrosine and Tryptophane Determinations in Protein;Folin;J. Biol. Chem.,1927
3. Studies on Milk Proteins. II. Colorimetric Determination of the Partial Hydrolysis of the Proteins in Milk;Hull;J. Dairy Sci.,1947
4. The Technical Control of Dairy Products;Mojonnier,1925
5. The Height of the Firm Albumen as a Measure of Its Condition;Wilgus;Poultry Sci.,1936
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