Zobrazeno 1 - 10
of 35
pro vyhledávání: '"E.L. Fouts"'
Publikováno v:
Journal of Dairy Science. 26:63-68
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d1f1d441a2294db2b382c1d70f8f44b2
https://doi.org/10.3168/jds.s0022-0302(43)92694-3
https://doi.org/10.3168/jds.s0022-0302(43)92694-3
Autor:
E.L. Fouts
Publikováno v:
Journal of Dairy Science. 23:307-314
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::791c0b8631db90f1729305d808351214
https://doi.org/10.3168/jds.s0022-0302(40)95528-x
https://doi.org/10.3168/jds.s0022-0302(40)95528-x
Autor:
E.L. Fouts
Publikováno v:
Journal of Dairy Science. 23:173-179
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6df8621f631a2cd3b6188a5fac968072
https://doi.org/10.3168/jds.s0022-0302(40)95507-2
https://doi.org/10.3168/jds.s0022-0302(40)95507-2
Autor:
E.L. Fouts
Publikováno v:
Journal of Dairy Science. 12:51-59
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b75333a1fff274cf640fead87790c9b7
https://doi.org/10.3168/jds.s0022-0302(29)93557-8
https://doi.org/10.3168/jds.s0022-0302(29)93557-8
Publikováno v:
Journal of Dairy Science. 22:375-387
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e75dc9de0f98afdecf6a1e75343fee90
https://doi.org/10.3168/jds.s0022-0302(39)92898-5
https://doi.org/10.3168/jds.s0022-0302(39)92898-5
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
https://doi.org/10.3168/jds.s0022-0302(41)95385-7
Publikováno v:
Journal of Dairy Science. 24:649-658
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7a4bae9c40a74098e60cc331506c712d
https://doi.org/10.3168/jds.s0022-0302(41)95445-0
https://doi.org/10.3168/jds.s0022-0302(41)95445-0
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
https://doi.org/10.3168/jds.s0022-0302(58)90865-8
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
https://doi.org/10.3168/jds.s0022-0302(40)95530-8
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
https://doi.org/10.3168/jds.s0022-0302(55)95082-7