Add to ORKGThis archival publication may not reflect current scientific knowledge or recommendations
Graduation date: 1940A study was undertaken to determine, by\ud methods and equipment, the variation...
The manufacturing of dairy products on a commercial scale began about the middle of the nineteenth c...
Properly dried sweet cream buttermilk, because of its high fat and lecithin contents, should make su...
This archival publication may not reflect current scientific knowledge or recommendations. Current i...
During the spring of 1889, while engaged in analyzing the milk of the college herd, I was impressed ...
1. A modification of the A. O. A. C. method for complete butter analysis is described. The method is...
The amount of lecithin present in the ether extract of milk, cream, skimmed milk, and buttermilk is ...
Extension Circular 64-645 is about testing milk for butterfat including: babcock test principles, sa...
Butterfat is usually the most expensive ingredient of ice cream; hence, great care is necessary in c...
Much American butter has in the past been criticised by commercial judges on account of containing t...
Extension Circular 64-645 is about testing milk for butterfat including: babcock test principles, sa...
Extension Circular 64-645 is about testing milk for butterfat including: babcock test principles, sa...
Thirty-one North Dakota creameries participated with the North Dakota Agricultural Experiment Stati...
Aim: To foresee practice possibilities of buttermilk in the processed food fabrication, estimate its...
Experiments in animal nutrition have constituted a prominent line of investigation at the Massachuse...
Graduation date: 1940A study was undertaken to determine, by\ud methods and equipment, the variation...
The manufacturing of dairy products on a commercial scale began about the middle of the nineteenth c...
Properly dried sweet cream buttermilk, because of its high fat and lecithin contents, should make su...
This archival publication may not reflect current scientific knowledge or recommendations. Current i...
During the spring of 1889, while engaged in analyzing the milk of the college herd, I was impressed ...
1. A modification of the A. O. A. C. method for complete butter analysis is described. The method is...
The amount of lecithin present in the ether extract of milk, cream, skimmed milk, and buttermilk is ...
Extension Circular 64-645 is about testing milk for butterfat including: babcock test principles, sa...
Butterfat is usually the most expensive ingredient of ice cream; hence, great care is necessary in c...
Much American butter has in the past been criticised by commercial judges on account of containing t...
Extension Circular 64-645 is about testing milk for butterfat including: babcock test principles, sa...
Extension Circular 64-645 is about testing milk for butterfat including: babcock test principles, sa...
Thirty-one North Dakota creameries participated with the North Dakota Agricultural Experiment Stati...
Aim: To foresee practice possibilities of buttermilk in the processed food fabrication, estimate its...
Experiments in animal nutrition have constituted a prominent line of investigation at the Massachuse...
Graduation date: 1940A study was undertaken to determine, by\ud methods and equipment, the variation...
The manufacturing of dairy products on a commercial scale began about the middle of the nineteenth c...
Properly dried sweet cream buttermilk, because of its high fat and lecithin contents, should make su...