Chemical changes in bovine milk fat globule membrane caused by heat treatment and homogenization of whole milk von LEE, SUNG JE, SHERBON, JOHN W.

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Anhydrous milk fat fractionation with continuous countercurrent supercritical carbon dioxide von Bhaskar, A.R, Rizvi, S.S.H, Sherbon, J.W

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Cheddar Cheese Yields in New York von Barbano, D.M., Sherbon, J.W.

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Recent Developments in Determining Protein Content of Dairy Products by Dye Binding von Sherbon, J.W.

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Polyunsaturated Protected Lipid: Effect on Triglyceride Molecular Weight Distribution von Barbano, D.M., Sherbon, J.W.

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Estimation of Calcium Status in Selected Food Systems von KEANE, LESLEY A., POTTER, NORMAN N., SHERBON, JOHN W.

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Polyunsaturated Protected Lipid: Effect on Milk Phospholipids von Barbano, D.M., Sherbon, J.W.

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Simulations of the aqueous solvation of trilaurin von Engelsen, Soeren B, Brady, John W, Sherbon, John W

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Stereospecific Analysis of High Melting Triglycerides of Bovine Milk Fat and Their Biosynthetic Origin von Barbano, D.M., Sherbon, J.W.

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Preparation and Fractionation of the High Melting Glyceride Fraction of Milk Fat von Sherbon, J.W., Dolby, R.M.

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Testing Program for Maintenance of Minimum Standards of Solids-not-fat or Protein in Milk von Sherbon, J.W., Houghton, G.E.

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Solid Solutions and the Hardness of Fatty Mixtures von Sherbon, J. W, Coulter, S. T

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Comparison of rapid tests used to detect antibiotic residues in milk von Senyk, G.F. (Crowley Foods, Inc., Binghamton, NY), Davidson, J.H, Brown, J.M, Hallstead, E.R, Sherbon, J.W

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Automatic Syringe for the Milko-Tester von Sherbon, J.W.

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Relation between Thermal Properties of Butter and Its Hardness von Sherbon, J. W, Coulter, S. T

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Influence of the Package on Temperature of Cottage Cheese in Retail Marketing Channels von Sherbon, J. W, Thomas, E. L

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Low-temperature, long-time heating of bovine muscle. 3. collagenolytic activity von Laakkonen, E, Sherbon, J.W, Wellington, G.H

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Crystallization and fractionation of milk fat von Sherbon, J.W

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Phase behavior of tristearin/trioctanoin mixtures von Barbano, P., Sherbon, J. W.

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Measuring the water holding capacity of natural actomyosin from chicken breast muscle in the presence of pyrophosphate and divalent cations [Food protein properties] von Regenstein, J.M, Gorimar, T.S, Sherbon, J.W

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