Browsing by Author "Olson, H. C."
Now showing items 1-20 of 21
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Comparison of Various Culture Activity Tests for Determining the Rate of Lactic Acid Production by Cheese Cultures
Foster, William Eldon (1951) -
Consumer Preference Study for Salt Content, Rate of Creaming, pH and Curd Particle Size of Cottage Cheese
Strozier, Dorothy L. (Oklahoma State University, 1960-08-01) -
Determination of Moisture and Fat in Cheddar Cheese
Freeman, George A. (1950) -
Effect of Added Salt on the Deterioration of High-Fat Cream Stored Without Refrigeration
Anderson, Robert E.; Olson, H. C. (Oklahoma Agricultural Experiment Station, 1951) -
Effect of Various Factors on the Rate of Production of Lactic Acid by Cheese Cultures
Cohenour, Francis D. (1948) -
Ground Alfalfa as a Substitute for a Part of the Concentrates in the Dairy Ration
Davis, Albert O. (1950) -
Influence of "hot" boning on bovine muscle
Kastner, Curtis Lynn (1972-05) -
Influence of lactic cultures on microbial deterioration in ground beef
Reddy, Sunkireddy Gopal (1969-08) -
Influence of Pre- and Post-Rigor Excision on Some Bovine Muscles
Reddy, Sunkireddy Gopal (Oklahoma State University, 1967-05-01) -
Inhibitory Action of Various Antibiotics on Microorganism Important in Dairy Products
Jones, Melvin L. (1954-01-01) -
Lactose Removal from Cheese Whey Using Saccharomyces Fragilis Yeast
Knight, Norma Sue (Oklahoma State University, 1972-05-01) -
Methods for Analysis of Cottage Cheese
Olson, H. C.; Bonner, Milford D. (Oklahoma Agricultural Experiment Station, 1957) -
Studies of the Manufacture of Cream-Type Cheese Made from Condensed Cream
Johnson, P. E.; Olson, H. C. (Oklahoma Agricultural Experiment Station, 1953) -
Studies on bovine skimmilk lipase and its relationship to certain milk proteins
True, Lewis C. (1969-08) -
Study of Heat Resistant Psychrophilic Bacteria Isolated from Pasteurized Milk
Washam, Clinton Jay (Oklahoma State University, 1963-08-01) -
Study of Methods Used for Analysis of Cottage Cheese
Bonner, Milford D. (Oklahoma A & M College, 1954) -
Use of Ascorbic Acid in Controlling Oxidized Flavors in Milk
Weinstein, Bernard (1948) -
Use of Lactobacillus Bulgaricus in the Manufacture of Cheddar Cheese from Pasteurized Milk
Beachboard, Russell F. (1949) -
Use of Salt in the Preservation of High Fat Cream
Anderson, Robert E. (1950)