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You searched for: Creator Personal Names Thurston, L. M. Remove constraint Creator Personal Names: Thurston, L. M. All Subjects Dairy processing--Research. Remove constraint All Subjects: Dairy processing--Research.
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1. Oxidized flavor in milk. I. The probable relation of lecithin to oxidized flavor.

Creator Personal:
Dustman, Robert B. (Robert Barclay), 1892-, Brown, William Carson, 1910-, Thurston, L. M.
Title:
Oxidized flavor in milk. I. The probable relation of lecithin to oxidized flavor.
Call Number:
P16702
Date:
1935
Description:
Journal article reprint from: Journal of Dairy Science, v.18:no.5 (1935:May).
Subject Topical:
Milk--Flavor and odor--Research., Milk., Dairy processing--Research.
All:
Milk--Flavor and odor--Research., Milk., Dairy processing--Research.

2. Oxidized flavor in milk. II. The effects of homogenization, agitation and freezing of milk on its subsequent susceptibility to oxidized flavor development.

Creator Personal:
Brown, William Carson, 1910-, Dustman, Robert B. (Robert Barclay), 1892-, Thurston, L. M.
Title:
Oxidized flavor in milk. II. The effects of homogenization, agitation and freezing of milk on its subsequent susceptibility to oxidized flavor development.
Call Number:
P16703
Date:
1936
Description:
Journal article reprint from: Journal of Dairy Science, v.19:no.11 (1936).
Subject Topical:
Milk--Flavor and odor--Research., Milk., Dairy processing--Research.
All:
Milk--Flavor and odor--Research., Milk., Dairy processing--Research.

3. Oxidized flavor in milk. III. The time of copper contamination during production and processing, and aeration versus no aeration as related to oxidized flavor development.

Creator Personal:
Dustman, Robert B. (Robert Barclay), 1892-, Brown, William Carson, 1910-, Thurston, L. M.
Title:
Oxidized flavor in milk. III. The time of copper contamination during production and processing, and aeration versus no aeration as related to oxidized flavor development.
Call Number:
P16704
Date:
1936
Description:
Journal article reprint from: Journal of Dairy Science, v.19:no.12 (1936:Dec.).
Subject Topical:
Milk--Flavor and odor--Research., Milk., Dairy processing--Research.
All:
Milk--Flavor and odor--Research., Milk., Dairy processing--Research.

4. Oxidized flavor in milk. IV. Studies of the relation of the feed of the cow to oxidized flavor.

Creator Personal:
Dustman, Robert B. (Robert Barclay), 1892-, Brown, William Carson, 1910-, Thurston, L. M.
Title:
Oxidized flavor in milk. IV. Studies of the relation of the feed of the cow to oxidized flavor.
Call Number:
P16705
Date:
1937
Description:
Journal article reprint from: Journal of Dairy Science, v.20:no.3 (1937:Mar.).
Subject Topical:
Dairy cattle--Feeding and feeds., Milk--Flavor and odor--Research., Milk., Dairy processing--Research.
All:
Dairy cattle--Feeding and feeds., Milk--Flavor and odor--Research., Milk., Dairy processing--Research.

5. Oxidized flavor in milk. V. The effect of metal-developed oxidized flavor on the iodine number of the milk fat.

Creator Personal:
Brown, William Carson, 1910-, Dustman, Robert B. (Robert Barclay), 1892-, Thurston, L. M.
Title:
Oxidized flavor in milk. V. The effect of metal-developed oxidized flavor on the iodine number of the milk fat.
Call Number:
P16706
Date:
1937
Description:
Journal article reprint from: Journal of Dairy Science, v.20:no.9 (1937:Sept.).
Subject Topical:
Milkfat., Milk--Flavor and odor--Research., Milk., Dairy processing--Research.
All:
Milkfat., Milk--Flavor and odor--Research., Milk., Dairy processing--Research.

6. Some observations on the effect of temperature of pasteurization on the acid coagulation of skimmilk.

Creator Personal:
Thurston, L. M., Barnhart, J. L.
Title:
Some observations on the effect of temperature of pasteurization on the acid coagulation of skimmilk.
Call Number:
P18682
Date:
1932
Description:

Journal article reprint from: Journal of Dairy Science, v.15:no.5 (1932:Sept.).

Subject Topical:
Cottage cheese., Milk--Pasteurization., Dairy processing--Research.
All:
Cottage cheese., Milk--Pasteurization., Dairy processing--Research.