Dairy Bacteriology von Hastings, E.G.

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The Comparative Value of Quantitative and Qualitative Bacteriological Methods as Applied to Milk, with Especial Consideration of the Methylene Blue Reduction Test1 von Hastings, E.G.

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Studies on Oxidation-Reduction in Milk von Thornton, H.R., Hastings, E.G.

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The Effect of Pasteurization on the Number of Bacteria in Milk When This is Determined by the Direct Microscopic Count1 von Hastings, E.G., Davenport, Audrey

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The Relative Value of the Methylene Blue Reduction Test, the Bromthymol Blue Test, and the Bromcresol Purple Test in Determining the Keeping Quality of Milk1 von Hastings, E.G., Davenport, Audrey

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The Relation of Chlorine and Catalase Content of Milk to its Curd Tension von Hastings, E.G., Erekson, Arthur

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The Eradication of Bovine Tuberculosis von Hastings, E.G.

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The Influence of Certain Factors on the Methylene Blue Reduction Test for Determining the Number of Bacteria in Milk1 von Hastings, E.G., Davenport, Audrey, Wright, W.H.

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The Effect of Pasteurization on the Number of Bacteria in Milk When This is Determined by the Direct Microscopic Count von Hastings, E. G, Davenport, Audrey

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The Relative Value of the Methylene Blue Reduction Test, the Bromthymol Blue Test, and the Bromcresol Purple Test in Determining the Keeping Quality of Milk von Hastings, E. G, Davenport, Audrey

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The Comparative Value of Quantitative and Qualitative Bacteriological Methods as Applied to Milk, with Especial Consideration of the Methylene Blue Reduction Test von Hastings, E. G

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Observations on Mastitis in an Experimental Herd von Hastings, E.G., Beach, B.A., Johnson, Mildred

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The Influence of Certain Factors on the Methylene Blue Reduction Test for Determining the Number of Bacteria in Milk von Hastings, E. G, Davenport, Audrey, Wright, W. H

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No-Lesion Cases in Tuberculin Testing of Cattle in the United States von Hastings, E.G., Wisnicky, Walter, Beach, B.A., Mccarter, Jennet

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The Production of Volatile Fatty Acids and Esters in Cheddar Cheese and Their Relation to the Development of Flavor von Suzuki, S.K., Hastings, E.G., Hart, E.B.

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What is Meant by “Quality” in Milk von Harding, H.A., Breed, R.S., Stocking, W.A., Hastings, E.G.

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THE EFFECT OF FERMENTATION WITH SPECIFIC MICROORGANISMS ON THE VITAMIN C CONTENT OF ORANGE AND TOMATO JUICE von Lepkovsky, S., Hart, E.B., Hastings, E.G., Frazier, W.C.

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THE IONIZATION CONSTANTS OF CALCIUM PROTEINATE DETERMINED BY THE SOLUBILITY OF CALCIUM CARBONATE von Weir, E.G., Hastings, A. Baird

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