JDS -- Table of Contents (August 1936, 19 [Number 8])

TABLE OF CONTENTS

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Contents: August 1936, Volume 19, Number 8 [Index by Author]

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Articles:

Abstracts of Literature on Milk and Milk Products: J. Dairy Sci. 1936 19: 149-215. [PDF]

The Composition and Apparent Digestibility of the Flat Pea (Lathyrus Silvestrus Wagneri): R. E. Hodgson and J. C. Knott
J. Dairy Sci. 1936 19: 531-534. [Abstract] [PDF]

The Bacteriology of Swiss Cheese: V. The Use of Streptococcus thermophilus in Ripening Milk for Swiss Cheese: W. C. Frazier, H. F. Long, and Wm. T. Johnson, Jr.
J. Dairy Sci. 1936 19: 535-539. [Abstract] [PDF]

The Influence of Method of Sterilizing Equipment upon Development of Oxidized Flavor in Milk: A. C. Dahlberg and D. C. Carpenter
J. Dairy Sci. 1936 19: 541-551. [Abstract] [PDF]

The Determination of Moisture in Powdered Milk by the Toluol Distillation Method: E. C. Thompson and R. S. Fleming
J. Dairy Sci. 1936 19: 553-559. [Abstract] [PDF]

Studies on the Emulsifying Salts Used in Processed Cheese: Hugh L. Templeton and H. H. Sommer
J. Dairy Sci. 1936 19: 561-572. [Abstract] [PDF]

Effect of Salts on the Solubility of Casein and Paracasein: Paul F. Sharp and T. J. McInerney
J. Dairy Sci. 1936 19: 573-579. [Abstract] [PDF]

To see an article, click its [Full Text] link. To review many abstracts, check the boxes to the left of the titles you want, and click the 'Get All Checked Abstract(s)' button. To see one abstract at a time, click its [Abstract] link.