Water-insoluble acids, butyric acid and fat acidity of butter as related to quality / [C.E. Parmelee and F.J. Babel] : v.603(1953) von Parmelee, C. E

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Chemistry of butter and butter making. V, Methods for determining the pH of cream with standardized acidity and of butter made from this type of cream / by C.E. Parmelee, E.W. Bird... von Parmelee, C. E

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Heat Stability of Lipases of Selected Psychrophilic Bacteria in Milk and Purdue Swiss-Type Cheese von Pinheiro, A. J. R, Liska, B. J, Parmelee, C. E

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The Use of Candida Lipolytica Cultures in the Manufacture of Blue Cheese from Pasteurized Homogenized Milk von Parmelee, C. E, Nelson, F. E

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A Simple Method for Estimating Curd Fines in Cottage Cheese Whey von Raab, J. A., Jr, Liska, B. J, Parmelee, C. E

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The Relation of Chemical Analyses to the Flavor Scores of Blue Cheese Made from Pasteurized Homogenized Milk von Parmelee, C. E, Nelson, F. E

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Temperature-Programmed Cooking of Cottage Cheese von Raab, J. A., Jr, Liska, B. J, Parmelee, C. E

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Constancy of Amino Acid Composition of Cow's Milk Protein under Changing Ration von Featherston, W. R, Frazeur, D. R, Hill, D. L, Noller, C. H, Parmelee, C. E

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The Carrier State of Lactic Streptococcus Bacteriophage von Graham, D. M, Parmelee, C. E, Nelson, F. E

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Inhibitory Effect of Selected Organic Chemicals on Pseudomonas fragi von Pinheiro, A. J. R, Liska, B. J, Parmelee, C. E

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Metabolism of Volatile Compounds of Pediococcus cerevisiae and Their Occurrence in Cheddar Cheese von Keenan, T. W, Parmelee, C. E, Branen, A. L

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The Use of a Mold-Enzyme Preparation in the Manufacture of Blue Cheese from Pasteurized Homogenized Milk von Parmelee, C. E, Nelson, F. E

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The relation of calcium and other constituents of a defined medium to proliferation of lactic Streptococcus bacteriophage von COLLINS, E B, NELSON, F E, PARMELEE, C E

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Acetate and oleate requirements of the lactic group of streptococci von COLLINS, E B, NELSON, F E, PARMELEE, C E

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ELECTRON MICROSCOPE STUDIES OF BACTERIOPHAGE ACTIVE AGAINST STREPTOCOCCUS LACTIS von Parmelee, C E, Carr, P H, Nelson, F E

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Influence of pH on proliferation of lactic Streptococcus bacteriophage von OVERCAST, W W, NELSON, F E, PARMELEE, C E

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Properties of Substances Inhibitory to Pseudomonas fragi Produced by Streptococcus citrovorus and Streptococcus diacetilactis von Pinheiro, A. J. R, Liska, B. J, Parmelee, C. E

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Soya additives in beef patties von Judge, M.D, Haugh, C.G, Zachariah, G.L, Parmelee, C.E, Pyle, R.L

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Rapid enumeration of psychrotrophic bacteria in raw and pasteurized milk von Oliveria, J.S, Parmelee, C.E

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Serological classification of bacteriophages active against lactic streptococci von WILKOWSKE, H H, NELSON, F E, PARMELEE, C E

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