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15  Search Results

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1. Concentrated sour skim milk (id:CAT87217052)

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2. Factors influencing the change in flavor in storage butter (id:5421148)

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3. Methods of classifying the lactic-acid bacteria (id:5420567)

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4. The manufacture of butter for storage (id:5420561)

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5. The temperature of pastuerization for butter making (id:5420794)

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6. Directions for the home pasteurization of milk (id:5420802)

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7. Fermented milks (id:5420952)

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8. Directions for the home pasteurization of milk (id:5420933)

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9. Fishy flavor in butter (id:5420924)

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10. The influence of acidity of cream on the flavor of butter (id:5421172)

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11. Paraffining butter tubs (id:5420907)

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12. Investigations in the manufacture and storage of butter : II. Preventing molds in butter tubs (id:5421192)

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13. The bacteria of pasteurized and unpasteurized milk under laboratory conditions (id:5421063)

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14. Studies upon the keeping quality of butter (id:5421072)

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15. The relation of bacteria to the flavors of cheddar cheese (id:5420575)