20 results
The Use of the Fermentation-Reductase Test for the Grading of Milk.
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- Journal of Hygiene / Volume 24 / Issue 2 / October 1925
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- 15 May 2009, pp. 164-175
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Section B: Bacteriology and mycology applied to dairying
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- Journal of Dairy Research / Volume 24 / Issue 3 / October 1957
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- 01 June 2009, pp. 387-416
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- October 1957
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Section B. Bacteriology and mycology applied to dairying
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- Journal of Dairy Research / Volume 22 / Issue 3 / October 1955
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- 01 June 2009, pp. 391-424
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- October 1955
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555. Aroma-producing group ‘N’ streptococci isolated from Cheddar cheese curd
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- Journal of Dairy Research / Volume 21 / Issue 2 / June 1954
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- 01 June 2009, pp. 238-244
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- June 1954
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Section B. Bacteriology and mycology applied to dairying
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- Journal of Dairy Research / Volume 20 / Issue 3 / October 1953
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- 01 June 2009, pp. 381-429
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- October 1953
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454. Bacteriological aspects of the reworking and blending of stored butter
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- Journal of Dairy Research / Volume 18 / Issue 3 / October 1951
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- 01 June 2009, pp. 291-295
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- October 1951
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455. The ripening of Stilton cheese: changes in the volatile acid content
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- Journal of Dairy Research / Volume 18 / Issue 3 / October 1951
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- 01 June 2009, pp. 296-304
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- October 1951
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Section B. Bacteriology and mycology applied to dairying
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- Journal of Dairy Research / Volume 18 / Issue 2 / June 1951
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- 01 June 2009, pp. 207-234
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- June 1951
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Section B. Bacteriology and mycology applied to dairying
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- Journal of Dairy Research / Volume 15 / Issue 1-2 / June 1947
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- 01 June 2009, pp. 170-217
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- June 1947
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326. The effect of temperature of pre-heating, of clarification and of bacteriological quality of the raw milk on the keeping properties of whole-milk powder dried by the Kestner Spray Process
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- Journal of Dairy Research / Volume 14 / Issue 1-2 / March 1945
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- 01 June 2009, pp. 116-159
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- March 1945
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Section B. Bacteriology and mycology applied to dairying
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- Journal of Dairy Research / Volume 12 / Issue 3 / September 1941
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- 01 June 2009, pp. 350-390
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- September 1941
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281. Volatile acids of cheese: III. Application of the extraction method
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- Journal of Dairy Research / Volume 12 / Issue 2 / May 1941
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- 01 June 2009, pp. 155-169
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- May 1941
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Section B. Bacteriology and Mycology applied to dairying
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- Journal of Dairy Research / Volume 10 / Issue 3 / September 1939
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- 01 June 2009, pp. 515-549
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- September 1939
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Section B. Bacteriology and Mycology applied to dairying
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- Journal of Dairy Research / Volume 8 / Issue 3 / October 1937
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- 01 June 2009, pp. 369-405
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- October 1937
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141. A Pigment-producing Organism (Pseudomonas sp.) Isolated From Discoloured Butter
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- Journal of Dairy Research / Volume 7 / Issue 3 / September 1936
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- 01 June 2009, pp. 238-243
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- September 1936
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86. A Coliform Organism Isolated from Milk
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- Journal of Dairy Research / Volume 5 / Issue 3 / September 1934
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- 01 June 2009, pp. 234-235
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- September 1934
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I. Technique of Milk Examination. II. Saprophytic Flora of Milk and Milk Products. III. Pasteurisation of Milk. IV. Butter. V. Cheese
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- Journal of Dairy Research / Volume 4 / Issue 2 / June 1933
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- 01 June 2009, pp. 285-316
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- June 1933
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52. The Bacteriological Examination of Milk. I. Modification of the Agar Plate-Count Method. II. The Use of the Methylene Blue Reductase Test at 15·5°C. as a Method of Determining the Keeping Quality of Milk
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- Journal of Dairy Research / Volume 4 / Issue 1 / December 1932
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- 01 June 2009, pp. 105-121
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- December 1932
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33. A Contribution to the Bacteriology of Commercial Sterilised Milk: Part I. General
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- Journal of Dairy Research / Volume 3 / Issue 1-2 / December 1931
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- 01 June 2009, pp. 106-112
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- December 1931
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Part III. The Basis of Control
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- Journal of Dairy Research / Volume 3 / Issue 1-2 / December 1931
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- 01 June 2009, pp. 130-132
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- December 1931
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