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pro vyhledávání: '"G.M. Trout"'
Akademický článek
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Autor:
Ronald Paul Cenker, William Richard Huber, Frank John Procyk, J.B. Petrizzi, G.M. Trout, Donald Gordon Clemons
Publikováno v:
IEEE Transactions on Electron Devices. 26:853-860
A 64K dynamic MOS RAM with features and performance fully compatible with current 16K RAM's has been designed and characterized. The memory cell is a one-transistor-one-capacitor structure, standard except for a polysilicon bit line. A dual-32K archi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dbcb898dea7f4f6a847925fb51b7a093
https://doi.org/10.1109/t-ed.1979.19509
https://doi.org/10.1109/t-ed.1979.19509
Autor:
I.I. Peters, G.M. Trout
Publikováno v:
Journal of Dairy Science. 28:251-256
Summary Results of 30 trials showed that homogenizing milk at 2,500 pounds pressure at 142° to 144° F. reduced the leucocyte count on an average of 41.28 per cent. Rehomogenizing milk five times at 5,000 pounds pressure reduced the leucocyte count
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::51d1bf57aa27ec8e290796dbe4581cad
https://doi.org/10.3168/jds.s0022-0302(45)95169-1
https://doi.org/10.3168/jds.s0022-0302(45)95169-1
Autor:
G.M. Trout, Bernard R. Weinstein
Publikováno v:
Journal of Dairy Science. 34:565-569
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6af6a431ffaaeb5faab69001998aac87
https://doi.org/10.3168/jds.s0022-0302(51)91746-8
https://doi.org/10.3168/jds.s0022-0302(51)91746-8
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:
G.M. Trout
Publikováno v:
Journal of Dairy Science. 38:449-453
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::34a3e0b94835f10702f044e18247e9e3
https://doi.org/10.3168/jds.s0022-0302(55)94998-5
https://doi.org/10.3168/jds.s0022-0302(55)94998-5
Autor:
Erland C. Gjessing, G.M. Trout
Publikováno v:
Journal of Dairy Science. 23:373-384
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4593b55b637bc9ac5a7777ff5cad0892
https://doi.org/10.3168/jds.s0022-0302(40)95538-2
https://doi.org/10.3168/jds.s0022-0302(40)95538-2
Autor:
G.M. Trout
Publikováno v:
Journal of Dairy Science. 44:955-964
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1ed50085420c70164446f8ce89540905
https://doi.org/10.3168/jds.s0022-0302(61)89841-x
https://doi.org/10.3168/jds.s0022-0302(61)89841-x
Autor:
P.S. Lucas, G.M. Trout
Publikováno v:
Journal of Dairy Science. 30:95-102
Summary A modified Babcock fat test for homogenized milk, employing the best features of the many modifications now recommended, has been suggested. The technique involves tempering the milk and acid to 70° F.; using at least 17.5 ml. of sulphuric a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4062c390a74a0903dc84cad7704b39b2
https://doi.org/10.3168/jds.s0022-0302(47)92323-0
https://doi.org/10.3168/jds.s0022-0302(47)92323-0
Publikováno v:
Journal of Dairy Science. 42:715-723
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b556a14e469e959ce7ddb8d09b829c8d
https://doi.org/10.3168/jds.s0022-0302(59)90642-3
https://doi.org/10.3168/jds.s0022-0302(59)90642-3