Zobrazeno 1 - 10 of 37 pro vyhledávání: '"E.L. Fouts"'
6
Official Body and Texture Criticisms of Dairy Products Judged in the National Contest
Autor: William White, E.L. Fouts, P.A. Downs, M.J. Mack, G.M. Trout
Publikováno v: Journal of Dairy Science. 24:65-70
Summary A study of the official body and texture criticisms of butter, cheese, and ice cream samples used in the Students’ National Contest in the Judging of Dairy Products during the fourteen-year period from 1926 to 1939, inclusive, showed: 1, th
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::9458ad4370ae4120a6957accd89ed16a
https://doi.org/10.3168/jds.s0022-0302(41)95385-7
Zobrazit plný text záznamu
8
Continuous and Automatic Propagation of Dairy Cultures
Autor: H.H. Wilkowske, E.L. Fouts
Publikováno v: Journal of Dairy Science. 41:49-56
Summary A small fermentation system was devised for continuous automatic propagation of dairy cultures. The fermentor is a circulatory, 1-in. diameter, stainless steel pipe assembly of 1,000-ml. capacity, in which skimmilk is continuously and slowly
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::360d256834dc1307b12dc0ab492fb5d8
https://doi.org/10.3168/jds.s0022-0302(58)90865-8
Zobrazit plný text záznamu
9
Official Flavor Criticisms of Dairy Products Judged in the National Contest
Autor: E.L. Fouts, P.A. Downs, G.M. Trout, M.J. Mack, William White
Publikováno v: Journal of Dairy Science. 23:325-330
Summary A study of the official flavor criticisms of butter, cheese, milk, and ice cream samples used in the Students' National Contest in the Judging of Dairy Products during the period 1927 to 1938, inclusive, shows that relatively few flavor criti
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::705f674227f934ff69522aa7515a5d9f
https://doi.org/10.3168/jds.s0022-0302(40)95530-8
Zobrazit plný text záznamu
10
Influence of Certain Vitamin K Compounds on Lactic Acid Development in Milk
Autor: W.A. Krienke, H.H. Wilkowske, L.R. Arrington, E.L. Fouts
Publikováno v: Journal of Dairy Science. 38:1077-1082
Summary Bacteriological studies were made of milk obtained from cows fed various levels of menadione and menadione diphosphate. Twenty-four Jersey and Guernsey cows were used. The maximum levels fed per cow per day were 600 mg. of menadione and 10 g.
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::02c94fbbdc5fa5c9558b7eed38ba9d3f
https://doi.org/10.3168/jds.s0022-0302(55)95082-7
Zobrazit plný text záznamu

Vyhledávací nástroje:

Upřesnit hledání

Omezení vyhledávání
Plný text Recenzováno Digitální knihovna AV ČR
Zdroje