Original Articles
67. The Nutritive Value of Proteins for Milk Production. II. A Comparison of the Proteins of Blood Meal, Pea Meal, Decorticated Earth-Nut Cake, and a Mixture of Decorticated Earth-Nut Cake and Flaked Maize
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- 01 June 2009, pp. 1-14
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68. The Occurrence of Coliform Bacteria in Milk
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- 01 June 2009, pp. 15-28
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69. The Burri Smear-Culture Method for the Determination of the Bacterial Content of Milk Samples
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- 01 June 2009, pp. 29-41
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70. The Effect of Common Salt on the Growth of Lactic Streptococci in Milk
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- 01 June 2009, pp. 42-45
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71. The Heat Denaturation of Albumin and Globulin in Milk
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- 01 June 2009, pp. 46-53
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Phosphorus Compounds of Milk. V. The Phosphorus Partition in Milk, with Preliminary Observations on Milk Phosphatase
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- 01 June 2009, pp. 54-62
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73. Phosphorus Compounds of Milk. VI. The Effect of Heat on Milk Phosphatase. A Simple Method for Distinguishing Raw from Pasteurised Milk, Raw from Pasteurised Cream, and Butter made from Raw Cream from that made from Pasteurised Cream1
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- 01 June 2009, pp. 63-74
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Biennial Reviews of the Progress of Dairy Science
Section C. Dairy Chemistry
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- 01 June 2009, pp. 75-99
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Front matter
DAR volume 5 issue 1 Front matter
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- 01 June 2009, pp. f1-f5
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