Differences in Adsorption of Solid and Liquid Fat Globules as Influencing the Surface Tension and Creaming of Milk von Sharp, Paul F., Krukovsky, V.N.

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Effect of the Properties of the Fat and of the Fat Globule Surface on Lipolytic Activity in Milk von Krukovsky, V.N., Sharp, Paul F.

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Inactivation of Milk Lipase by Dissolved Oxygen von Krukovsky, V.N., Sharp, Paul F.

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Effect of Shaking on the Lipolysis of Cow's Milk von Krukovsky, V. N, Sharp, Paul F

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Effect of Lipolysis on the Churnability of Cream Obtained from the Milk of Cows in Advanced Lactation von Krukovsky, V.N., Sharp, Paul F.

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Influence of Roughages on Certain Biochemical Properties of Milk von Krukovsky, V.N., Trimberger, G.W., Turk, K.L., Loosli, J.K., Henderson, C.R.

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Quality of Dairy Products, Vitamin A, Carotenoid, Iodine, and Thiocyanogen Values, and Refractive Index of Milk Fat as Influenced by Feed, and by Individual and Breed Differences von Krukovsky, V. N

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Quality and Flavor of Diary Products, Review of Biochemical Properties of Milk and Lipide Deterioration in Milk and Milk Products as Influenced by Natural Varietal Factors von Krukovsky, V. N

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Effect of the Dietary Level of Tocopherols on Their Metabolism in Swine von Bratzler, J.W., Loosli, J.K., Krukovsky, V.N., Maynard, L.A.

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Photoinactivation of Milk Fat Lipase and the Origin of Bitter Flavor in Milk von Krukovsky, Vladimir N.

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The Effects of Nordihydroguaiaretic Acid, Salt and Temperature of Storage on the Stability of Fat and Fat-Soluble Vitamins in Cream and Butter von Krukovsky, Vladimir N, Theokas, Dionisios A, Whiting, Frank, Guthrie, E. S, Yager, Naomi, Mattus, Mary Ann

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The Origin of Oxidized Flavors and Factors Responsible for their Development in Milk and Milk Products von Krukovsky, Vladimir N.

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Ascorbic Acid Oxidation in Milk by Preformed Hydrogen Peroxide von Krukovsky, Vladimir N.

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Ascorbic acid oxidation a key factor in the inhibition or promotion of the tallowy flavor in milk von KRUKOVSKY, VLADMIR N, Guthrie, E S

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The Influence of Tocopherols and Cod Liver Oil on the Stability of Milk von Krukovsky,, Vladimir N, Loosli,, J. K, Whiting, Frank

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Further Studies on the Influence of Tocopherol Supplementation on the Vitamin Content of the Milk Fat, Stability of Milk and Milk and Fat Production von Krukovsky, Vladimir N., Loosli, J.K.

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Vitamin C, Hydrogen Peroxide, Copper and the Tallowy Flavor in Milk von Krukovsky, Vladimir N., Guthrie, E.S.

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Effect of the Quick and Complete Elimination of Vitamin C on the Development of the Oxidized Flavors in Homogenized Milk, with Special Reference to the Action of Daylight von Guthrie, E.S., Krukovsky, Vladimir N.

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Tocopherol, Carotenoid and Vitamin A Content of the Milk Fat and the Resistance of Milk to the Development of Oxidized Flavors as Influenced by Breed and Season von Krukovsky, Vladimir N., Whiting, Frank, Loosli, J.K.

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Lipid Deterioration in Dairy Products. The Stability of Milk Fat and Fat-Soluble Vitamins as Determined by the Re-Emulsification Test von Krukovsky, Vladimir N., Guthrie, E.S., Whiting, Frank

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