Zobrazeno 1 - 10
of 39
pro vyhledávání: '"W.J. Caulfield"'
Publikováno v:
Journal of Dairy Science. 22:535-541
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ce14d0194ff8fbf1034b325038e533fb
https://doi.org/10.3168/jds.s0022-0302(39)92910-3
https://doi.org/10.3168/jds.s0022-0302(39)92910-3
Autor:
W.H. Martin, W.J. Caulfield
Publikováno v:
Journal of Dairy Science. 22:583-589
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6eec0de899dc47e118d565bc50f5d387
https://doi.org/10.3168/jds.s0022-0302(39)92914-0
https://doi.org/10.3168/jds.s0022-0302(39)92914-0
Publikováno v:
Journal of Dairy Science. 25:949-960
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::89187a96fc69b56d23a781e0b4e7ad3e
https://doi.org/10.3168/jds.s0022-0302(42)95359-1
https://doi.org/10.3168/jds.s0022-0302(42)95359-1
Publikováno v:
Journal of Dairy Science. 25:59-70
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b6ad2c7094ce1c7f38b02779ee16fecb
https://doi.org/10.3168/jds.s0022-0302(42)95268-8
https://doi.org/10.3168/jds.s0022-0302(42)95268-8
Autor:
W.H. Riddell, W.J. Caulfield
Publikováno v:
Journal of Dairy Science. 19:235-242
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ab9b1b0c6d1789679c1a021edd13c14a
https://doi.org/10.3168/jds.s0022-0302(36)93059-x
https://doi.org/10.3168/jds.s0022-0302(36)93059-x
Publikováno v:
Journal of Dairy Science. 16:253-263
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d75b8c54b9e75dcd4312b3f6c318a78e
https://doi.org/10.3168/jds.s0022-0302(33)93336-6
https://doi.org/10.3168/jds.s0022-0302(33)93336-6
Publikováno v:
Journal of Dairy Science. 23:135-147
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::40d0a77579def2f9f7c5ea33a4606c27
https://doi.org/10.3168/jds.s0022-0302(40)95503-5
https://doi.org/10.3168/jds.s0022-0302(40)95503-5
Publikováno v:
Journal of Dairy Science. 20:645-655
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ce013429b1dc82658abfb66849b28b8c
https://doi.org/10.3168/jds.s0022-0302(37)95724-2
https://doi.org/10.3168/jds.s0022-0302(37)95724-2
Publikováno v:
Journal of Dairy Science. 26:375-384
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e1f0b961fe413aa4e1b198e3f303f1dc
https://doi.org/10.3168/jds.s0022-0302(43)92733-x
https://doi.org/10.3168/jds.s0022-0302(43)92733-x
Autor:
W.J. Caulfield, W.H. Martin
Publikováno v:
Journal of Dairy Science. 12:193-201
Summary 1.The improvement in the whipping qualities of ice cream mixes resulting from the use of egg yolk is dependent upon: (a) the composition of the mix; (b) the age of the mix, and (c) the concentration of egg yolk used. 2.The whipping qualities
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5c054d55adbd468c2a03524133a3da8c
https://doi.org/10.3168/jds.s0022-0302(29)93570-0
https://doi.org/10.3168/jds.s0022-0302(29)93570-0