The Influence of Mycotorula Lipolytiga Lipase upon the Ripening of Blue Cheese Made from Pasteurized Homogenized Milk1 von Peters, I.I., Nelson, F.E.

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Determination of Protein-Reducing Substance Values of Milk by Ferricyanide Reduction Methods von Peters, I.I.

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Production of Water-Insoluble and Butyric Acids During Cream Deterioration1 von Peters, I.I., Kester, L.T., Nelson, F.E.

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Production of Water-Insoluble Acids and Butyric Acid in Butter by Defect-Producing Bacteria1 von Kester, L.T., Nelson, F.E., Peters, I.I.

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The Effect of Aging Cream Upon the Distribution Pattern of Free C4, C5, and C6 Fatty Acids von Peters, I.I.

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Cheddar Cheese Made from Pasteurized Milk Homogenized at Various Pressures von Peters, I.I.

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Conductivity, Per Cent Lactose, and Freezing Point of Milk von Pinkerton, F., Peters, I.I.

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The Influence of Mycotorula Lipolytiga Lipase upon the Ripening of Blue Cheese Made from Pasteurized Homogenized Milk von Peters, I. I, Nelson, F. E

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Electronic Microscopic Observations of the Structure of Cheese von Peters, I.I., Hansen, P.G.

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Studies Related to the Manufacture of Swiss-Type Cheese. I. Use of Homogenized Milk von Peters, I.I., Moore, A.V.

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Studies Related to the Manufacture of Swiss-Type Cheese. II. Factors Influencing Ripening von Peters, I.I., Moore, A.V.

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The Attraction between the Fat Globules and the Leucocytes of Milk von Peters, I.I., Trout, G.M.

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The Influence of pH on the Attraction between the Fat Globules and Leucocytes of Milk von Peters, I.I., Trout, G.M.

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The Effect of Various Homogenization Pressures on the Leucocyte Count of Milk von Peters, I.I., Trout, G.M.

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Influence of Feed upon the Composition of Milk. II. Low versus High Fat Rations von Peters, I.I., Harris, R.R., Mulay, C.A., Pinkerton, F.

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Influence of Feed Upon the Composition of Milk. I. High versus Low Fiber Ration von Peters, I.I., Leighton, R.E., Mulay, C.A.

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The Standard Plate Count of Milk as Affected by the Temperature of Incubation von Babel, F.J., Collins, E.B., Olson, J.C., Peters, I.I., Watrous, G.H., Speck, M.L.

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Production of Water-Insoluble and Butyric Acids during Cream Deterioration von Peters, I. I, Kester, L. T, Nelson, F. E

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Production of Water-Insoluble Acids and Butyric Acid in Butter by Defect-Producing Bacteria von Kester, L. T, Nelson, F. E, Peters, I. I

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The Standard Plate Count of Milk as Affected by the Temperature of Incubation: Report of the Committee of the Manufacturing Section of A.D.S.A. (1953) von Babel, F.J., Collins, E.B., Olson, J.C., Peters, I.I., Watrous, G.H., Speck, M.L.

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