Zobrazeno 1 - 10
of 43
pro vyhledávání: '"T. I. Hedrick"'
Publikováno v:
Journal of Food Science. 32:352-356
SUMMARY— The factors causing transport of air-borne microorganisms from a high concentration space to a low concentration space were investigated in an aerosol chamber. The transport of bacterial aerosol through an opening between the compartments
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a7e48b9ef969593b991976645e003c9d
https://doi.org/10.1111/j.1365-2621.1967.tb01330_32_3.x
https://doi.org/10.1111/j.1365-2621.1967.tb01330_32_3.x
Publikováno v:
Journal of Dairy Science. 58:175-180
Studies were of unsalted Cheddar cheese during ripening. Flavor score averaged 36.4 to 37.2 after 3 mo and body and texture, 26.9 to 27.3. Unsalted Cheddar had a lower pH and more fat hydrolysis than controls. Average soluble nitrogen increased from
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::06a6e73e044fb12c886ecf3015e58269
https://doi.org/10.3168/jds.s0022-0302(75)84541-3
https://doi.org/10.3168/jds.s0022-0302(75)84541-3
Publikováno v:
Journal of Dairy Science. 64:959-970
The complexi ty of American society is not likely to diminish during the next 25 yr. Many related factors such as economical, political, and social conditions are expected to become more complicated. The scientific revolution will continue, and most
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7cc8cb8b92e7346b28647b2469ad11cd
https://doi.org/10.3168/jds.s0022-0302(81)82674-4
https://doi.org/10.3168/jds.s0022-0302(81)82674-4
Autor:
L. Glass, T. I. Hedrick
Publikováno v:
Journal of Dairy Science. 60:190-196
Twelve to fifteen commercial samples of sweet- and acid-type dry whey were analyzed each quarter for 12 vitamins and 14 minerals during a year. Mean vitamin contents for sweet- and acid-type per 100g were vitamin A 136 and 107 IU, C 1.41 and .33mg, B
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ea2e9dbf064ef1824e7a894f9b0aa677
https://doi.org/10.3168/jds.s0022-0302(77)83853-8
https://doi.org/10.3168/jds.s0022-0302(77)83853-8
Publikováno v:
Journal of Milk and Food Technology. 7:20-25
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::231243bdc1620425805c41121dce31aa
https://doi.org/10.4315/0022-2747.7.1.20
https://doi.org/10.4315/0022-2747.7.1.20
Autor:
T. I. Hedrick, M. K. Keogh
Publikováno v:
Journal of Milk and Food Technology. 34:365-368
Nine chemical solutions commonly utilized for sanitizing and/or cleaning were used in studies on destruction of Bacillus subtilis spores in laboratory trials and, subsequently, in trials with a pilot-plant size UHT tubular sterilizer. The strengths o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ff69943625b041536d54395322939eed
https://doi.org/10.4315/0022-2747-34.7.365
https://doi.org/10.4315/0022-2747-34.7.365
Publikováno v:
Journal of Milk and Food Technology. 24:390-396
The rate of deposition and removal of a radioactive milk soil from several surfaces have been studied. The nature of the surface exhibited a small but measurable effect on the rate of deposition of a radioactive milk soil on the surfaces tested. Howe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::deca37e5fdd28f8f03e3b5ebcbca7118
https://doi.org/10.4315/0022-2747-24.12.390
https://doi.org/10.4315/0022-2747-24.12.390
Autor:
T. I. Hedrick, Dennis R. Heldman
Publikováno v:
Journal of Milk and Food Technology. 32:265-269
Forty responses were obtained from a questionnaire sent to regulatory agencies of market milk and manufactured dairy products of the 50 state governments. Replies indicated that air-borne contamination was considered most important in the commercial
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::50d61f4e74f54d6f7abc24feafd43445
https://doi.org/10.4315/0022-2747-32.7.265
https://doi.org/10.4315/0022-2747-32.7.265
Publikováno v:
Journal of Dairy Science. 48:845-852
Vapor equilibrium data have been used to predict and explain water-binding properties of spray-dried milk. Equilibrium moisture contents for nonfat products with low, medium, and high preheat treatment and low-heat product with 1, 13, and 26% of milk
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::41bf658f940d2680c81dbfd975b55c60
https://doi.org/10.3168/jds.s0022-0302(65)88349-7
https://doi.org/10.3168/jds.s0022-0302(65)88349-7
Publikováno v:
Journal of Dairy Science. 52:31-37
Particle size and size distribution of nonfat dry milk was determined by microscopic, sieve, and Coulter Counter methods. Data obtained by using the microscopic method indicated the smallest mean particle size, while data from the sieve method indica
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f571f9f23fdae6db26570b6f35424dcf
https://doi.org/10.3168/jds.s0022-0302(69)86496-9
https://doi.org/10.3168/jds.s0022-0302(69)86496-9