Production and Properties of Deproteinized Whey Powders von Hargrove, R.E., McDonough, F.E., LaCroix, D.E., Alford, J.A.

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Factors Affecting Characteristics, Composition, and Quality of Skimmilk Cheese von Hargrove, R.E., McDonough, F.E., Tittsler, R.P.

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Growth Response of Weanling Rats to Heated, Aged, Fractionated, and Chemically Treated Yogurts von Hargrove, Robert E., Alford, John A.

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Composition and Properties of Whey Protein Concentrates from Ultrafiltration von McDonough, F.E., Hargrove, R.E., Mattingly, W.A., Posati, L.P., Alford, J.A.

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Biological and biochemical variables affecting the relative values for growth and feed efficiency of rats fed yogurt or milk von Hitchins, A.D, McDonough, F.E, Wong, N.P, Hargrove, R.E

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Heat Resistance of Salmonella in Dried Milk von McDonough, F.E., Hargrove, R.E.

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Composition and properties of whey concentrates from ultrafiltration von McDonough F.E, Hargrove R.E, Mattingly W.A, Posati L.P, Alford J.A

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selective plating agar for direct enumeration of Salmonel la in artificially contaminated dairy products von Reamer, R.H, Hargrove, R.E, McDonough, F.E

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Twenty-four-hour immunofluorescence technique for the detection of Salmonellae in nonfat dry milk von Reamer, R.H, Hargrove, R.E

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A SELECTIVE PLATING AGAR FOR DIRECT ENUMERATION OF SALMONELLA IN ARTIFICIALLY CONTAMINATED DAIRY PRODUCTS von Reamer, R.H., Hargrove, R.E., Mcdonough, F.E.

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Sanitation of reverse osmosis/ultrafiltration equipment von McDonough, F.E, Hargrove, R.E

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Decolorization of Annatto in Cheddar Cheese Whey von McDonough, F.E., Hargrove, R.E., Tittsler, R.P.

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selective medium and presumptive procedure for detection of Salmonella in dairy products von Hargrove, R.E, McDonough, F.E, Reamer, R.H

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Use of Fluorescent Materials for the Indirect Detection of Antibiotics in Milk von Hargrove, R.E., Lehman, R.J., Matthews, Charles A.

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New Type of Ripened Low-Fat Cheese von Hargrove, R.E., McDonough, F.E., Tittsler, R.P.

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Phosphate Heat Treatment of Milk to Prevent Bacteriophage Proliferation in Lactic Cultures von Hargrove, R.E., McDonough, F.E., Tittsler, R.P.

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Factors affecting survival of Salmonella in Cheddar and Colby cheese von Hargrove, R.E, McDonough, F.E, Mattingly, W.A

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Use of Markers in Veterinary Preparations for the Detection of Antibiotics in Milk von Hargrove, R.E., Plowman, R.D., Wright, W.W.

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Selective Plating Medium for Leuconostoc in Mixed Lactic Cultures von McDonough, F.E., Hargrove, R.E., Tittsler, R.P.

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Interrelationships between pH, Populations of Propionibacterium Shermanii, Levels of Free Fatty Acids, and the Flavor Ratings of Swiss Cheeses von Kurtz, F.E., Hupfer, J.A., Corbin, E.A., Hargrove, R.E., Walter, H.E.

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