Animal models of fetal growth restriction: Considerations for translational medicine von Swanson, A.M, David, A.L

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Heat Inactivation of Milk-Clotting Enzymes at Different pH von Hyslop, D.B., Swanson, A.M., Lund, D.B.

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A Small-Scale Heat Exchanger Capable of Heating Milk to 325° F1 von Trautman, J.C., Swanson, A.M.

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Milk Serum Proteins. I. A Quantitative Biuret Test for Milk Serum Proteins1 von Johnson, B.C., Swanson, A.M.

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Expediting Research and Development: Application of Statistics and Computers von Swanson, A.M., Swanson, J.A.

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Recent Developments in Cottage Cheese Manufacturing Procedures1 von Price, W.V., Swanson, A.M., Emmons, D.B.

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Effect of Skimmilk Heat Treatments on Cottage Cheese Manufacture1 von Emmons, D.B., Swanson, A.M., Price, W.V.

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Tests to Measure Syneresis and Firmness of Cottage Cheese Coagulum, and Their Application in the Curd-Making Process1 von Emmons, D.B., Price, W.V., Swanson, A.M.

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Factors Affecting the pH of Skimmilk Coagulation by Lactic Culture1 von Emmons, D.B., Price, W.V., Swanson, A.M.

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Effects of Reducing Rennet and Adding Calcium Chloride on the Manufacture and Curing of Cheddar Cheese1,2 von Ernstrom, C.A., Price, W.V., Swanson, A.M.

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Particle Size of Dried Milk Products. I. A Statistical Approach to the Measurement of Particle Size1,2 von Janzen, J.J., Swanson, A.M., McIntire, J.M.

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Observations on the Chemical Composition of White Particles in Several Lots of Cheddar Cheese1 von Harper, W.J., Swanson, A.M., Sommer, H.H.

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Changes in Mixtures of Whey Protein and κ-Casein Due to Heat Treatments von Hartman, G.H., Swanson, A.M.

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A Small-Scale HeaT Exchanger Capable of Heating Milk to 325{degrees} F von Trautman, J. C, Swanson, A. M

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Milk Serum Proteins. I. A Quantitative Biuret Test for Milk Serum Proteins von Johnson, B. C, Swanson, A. M

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Oxidized Flavor in Milk: I. Effect of the Development of Oxidized Flavor on the Iodine Number of the Phospholipid Fraction of Milk von Swanson, A.M., Sommer, H.H.

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Oxidized Flavor in Milk: II. The Relation of Oxidation-Reduction Potentials to its Development von Swanson, A.M., Sommer, H.H.

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Tests to Measure Syneresis and Firmness of Cottage Cheese Coagulum, and Their Application in the Curd-Making Process von Emmons, D. B, Price, W. V, Swanson, A. M

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Effect of Skimmilk Heat Treatments on Cottage Cheese Manufacture von Emmons, D. B, Swanson, A. M, Price, W. V

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Effects of Reducing Rennet and Adding Calcium Chloride on the Manufacture and Curing of Cheddar Cheese von Ernstrom, C. A, Price, W. V, Swanson, A. M

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