| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Abstracts and Review of Dairy Literature
|
Harding, H.A.
|
|
1920
|
3 |
6 |
p. 555-
1 p.
|
artikel
|
| 2 |
A Comparison of the Butterfat Content and the Total Solids Content of Creams of Varying Richness Separated from the Same Sample of Milk
|
Stiritz, B.A.
|
|
1920
|
3 |
6 |
p. 522-528
7 p.
|
artikel
|
| 3 |
A Study in Bulls
|
McCandlish, Andrew C.
|
|
1920
|
3 |
6 |
p. 529-539
11 p.
|
artikel
|
| 4 |
A Study of the Incorporation of Proteins in Creamery Butter
|
Wyant, R.W.
|
|
1920
|
3 |
6 |
p. 452-467
16 p.
|
artikel
|
| 5 |
Bacterial Control in Milk Plants
|
Smith, Russell S.
|
|
1920
|
3 |
6 |
p. 540-554
15 p.
|
artikel
|
| 6 |
Bitterness in Evaporated Milk
|
Spitzer, George
|
|
1920
|
3 |
6 |
p. 486-493
8 p.
|
artikel
|
| 7 |
Dairy Notes
|
Hendrickson, J.W.
|
|
1920
|
3 |
6 |
p. 556-559
4 p.
|
artikel
|
| 8 |
Factors Influencing the Viscosity of Sweetened Condensed Milk
|
Rogers, L.A.
|
|
1920
|
3 |
6 |
p. 468-485
18 p.
|
artikel
|
| 9 |
Index to Volume III
|
|
|
1920
|
3 |
6 |
p. 561-565
5 p.
|
artikel
|
| 10 |
Is Ropy Milk Becoming a More Serious Dairy Trouble
|
Harding, H.A.
|
|
1920
|
3 |
6 |
p. 502-521
20 p.
|
artikel
|
| 11 |
Proportioning the Ingredients for Ice Cream and Other Frozen Products (The Balance Method)
|
Williams, O.E.
|
|
1920
|
3 |
6 |
p. 439-451
13 p.
|
artikel
|
| 12 |
The Effect of Pasteurization on the Number of Bacteria in Milk When This is Determined by the Direct Microscopic Count 1
|
Hastings, E.G.
|
|
1920
|
3 |
6 |
p. 494-501
8 p.
|
artikel
|
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