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  1. 401
    Comparative Study of the Composition and Quality of Bulk Tank Milk
    by Nilson, Kay M.
    Published 1957
    Subjects: “...Food Science...”
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  2. 402
    Use of DK Cheese Starter in Manufacture of Commercial Cheddar Cheese
    by Ernstrom, Carl Anthon
    Published 1951
    Subjects: “...Food Science...”
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  3. 403
    Some Biochemical Changes Occurring in Tomato Fruit Ripened by Several Treatments
    by Boe, Arthur A.
    Published 1966
    Subjects: “...Food Science...”
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  4. 404
    Effects of Variety, Maturity, and Storage on Quality and Nutritive Value of Certain Processed Fruits
    Subjects: “...Food Science...”
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  5. 405
    Cholesterol Levels in Serum and 5β – Pregnane – 3∝,20∝ - diol in Urine of University Students
    by Chiang, Gertrude Kuei-Shu
    Published 1966
    Subjects: “...Food Science...”
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  6. 406
    Accounting for Milk Protein in Equivalents by Dye Binding Analysis of Cheese and Whey
    by Patel, Prahlad H.
    Published 1969
    Subjects: “...Food Science...”
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  7. 407
    Studies on Eating Quality of Meat: I. Palatability and Tenderness of Lamb: II. Tenderness of Turkey
    by Lauritzen, Georgia C
    Published 1963
    Subjects: “...Food Science...”
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  8. 408
    A Comparative Study of Milk Solids and Corn Syrup Solids in the Manufacture of Sherbets
    by Walker, George C.
    Published 1957
    Subjects: “...Food Science...”
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  9. 409
    Activation of Prorennin at Low pH Values
    by Shukri, Nazar A.
    Published 1965
    Subjects: “...Food Science...”
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  10. 410
    A Study of the Effects of Mastitic Milk on the Quality and Yield of Cheese
    by Huber, Clayton Shirl
    Published 1963
    Subjects: “...Food Science...”
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  11. 411
    Evaluation of a Vapor Pressure Osmometer for Determination of Added Water in Milk
    by Pensiripun, Kietipong
    Published 1975
    Subjects: “...Food Science...”
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  12. 412
    A Method for Determining Proteinase Activity
    by Randeria, Bhupendra V.
    Published 1959
    Subjects: “...Food Science...”
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  13. 413
    Effects of Beta Rays, Gamma Rays, and Hydrochloric Acid on Tubers of Jerusalem Artichoke
    by Al-Sammarai, Subhi
    Published 1960
    Subjects: “...Food Science...”
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  14. 414
    An Evaluation of Antibiotics Upon Selected Dairy Organisms
    by Brog, Roy
    Published 1962
    Subjects: “...Food Science...”
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  15. 415
    Effects of Gamma Radiation in Concurrence with Certain Environmental Conditions on Lethal and Physio-chemical Responses of Penicillium expansum L.
    by Chou, Tsong-Wen
    Published 1969
    Subjects: “...Food Science...”
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  16. 416
    Effects of Gamma Radiation on Asparagus and Tomatoes
    by Rivers, Arthur L.
    Published 1959
    Subjects: “...Food Science...”
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  17. 417
    A Study of Hot Brine Treatment in Making Cheese from Antibiotic Milk
    by Howe, Robert E.
    Published 1960
    Subjects: “...Food Science...”
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  18. 418
    The Hydrogen Peroxide Catalase Treatment of Milk for Swiss Cheese Manufacture
    by Kowallis, Theodore Ricks
    Published 1961
    Subjects: “...Food Science...”
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  19. 419
    A Comparative Study of Raw, Pasteurized, and Hydrogen Peroxide Treated Milk in the Production of Swiss Cheese
    by Johnson, John Darold
    Published 1952
    Subjects: “...Food Science...”
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  20. 420
    A Comparison of Tests Used in the Selection of Milk
    by Stephens, Roger L.
    Published 1966
    Subjects: “...Food Science...”
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