JDS -- Table of Contents (September 1946, 29 [Number 9])

TABLE OF CONTENTS

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Contents: September 1946, Volume 29, Number 9 [Index by Author]

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Table of Contents (PDF) | Editorial Board (PDF) | Back Matter (PDF) | Advertising (PDF)

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Articles:

Factors Influencing Acid Production by Cheese Cultures. I. Effect of Cooking Temperatures on Acid Production in the Manufacture of Cheddar Cheese: F. J. Babel
J. Dairy Sci. 1946 29: 589-596. [Abstract] [PDF]

Factors Influencing Acid Production by Cheese Cultures. II. Influence of Bacteriophage on Acid Production in the Manufacture of Cheddar and Cottage Cheese: F. J. Babel
J. Dairy Sci. 1946 29: 597-606. [Abstract] [PDF]

The Manufacture of Sterilized Caramel Milk: B. H. Webb and C. F. Hufnagel
J. Dairy Sci. 1946 29: 607-611. [Abstract] [PDF]

Digestibility of Kobe Lespedeza Hay: L. L. Russof, D. M. Seath, and G. D. Miller
J. Dairy Sci. 1946 29: 613-615. [Abstract] [PDF]

Studies on Milk Fever in Dairy Cows I. The Possible Role of Vitamin D in Milk Fever: J. W. Hibbs, W. E. Krauss, C. F. Monroe, and T. S. Sutton
J. Dairy Sci. 1946 29: 617-623. [Abstract] [PDF]

Additional Observations on the Stability of Ascorbic Acid and Sodium L-Ascorbate in Evaporated Milk: F. J. Doan and D. V. Josephson
J. Dairy Sci. 1946 29: 625-628. [Abstract] [PDF]

Abstracts of Literature: J. Dairy Sci. 1946 29: A137-A159. [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.