Digestibility and Effects of Whole Cottonseed Fed to Lactating Cows von Smith, N.E., Collar, L.S., Bath, D.L., Dunkley, W.L., Franke, A.A.

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Ultra-High Temperature Processing and Aseptic Packaging of Dairy Products von Dunkley, W.L., Stevenson, K.E.

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Off Flavors of Milk: Nomenclature, Standards, and Bibliography von Shipe, W. F, Bassette, R, Deane, D. D, Dunkley, W. L, Hammond, E. G, Harper, W. J, Kleyn, D. H, Morgan, M. E, Nelson, J. H, Scanlan, R. A

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Effects of Feeding Protected Tallow to Dairy Cows in Early Lactation von Smith, N.E., Dunkley, W.L., Franke, A.A.

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Electron Microscopic Studies of Casein Micelles and Curd Microstructure in Cottage Cheese von Glaser, J., Carroad, P.A., Dunkley, W.L.

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Surface Structure of Cottage Cheese Curd by Electron Microscopy von Glaser, J., Carroad, P.A., Dunkley, W.L.

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Effects of Feeding Protected Tallow on Composition of Milk and Milk Fat von Dunkley, W.L., Smith, N.E., Franke, A.A.

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Influence of Cooking Procedures on Properties of Cottage Cheese Curd von Chua, T.E.H., Dunkley, W.L.

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The creaming of milk / [W.L. Dunkley and H.H. Sommer] von Dunkley, W. L

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Relationship of United States Dairy Industry to Dairying Internationally von Dunkley, W.L., Pelissier, C.L.

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Ascorbic acid and copper in linoleate oxidation. I. Measurement of oxidation by ultraviolet spectrophotometry and the thiobarbituric acid test von Haase, G, Dunkley, W L

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Recommendations to the California Dairy Industry von Dunkley, W.L.

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Relations Among Manufacturing Procedures and Properties of Cottage Cheese von Dunkley, W.L., Patterson, D.R.A.

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Influence of Dairy Rations with Whole Cottonseed or Extruded Soybeans on Accuracy of Analyses for Milk Components von Franke, A.A., Dunkley, W.L., Smith, N.E.

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Determining Fat, Protein, and Lactose in Milk from Cows Fed Formaldehyde Protected Sunflower-Soybean Supplement von Dunkley, W.L., Franke, A.A., Smith, L.M.

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Influence of diet on trans fatty acids in human milk von Aitchison, JM, Dunkley, WL, Canolty, NL, Smith, LM

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Influence of Elevated Polyunsaturated Fatty Acids on Processing and Physical Properties of Butter von Wood, F.W., Murphy, M.F., Dunkley, W.L.

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Influence of Composition and Processing on Sensory Properties of Nonfat Milk von Lang, Marianne, Forment, R., Dunkley, W.L.

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Trends in Milk Flavor Research von Dunkley, W. L

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Separation of interfering Compounds in the Determination of Tocopherol in Milk von Low, E., Dunkley, W.L.

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