- About
-
The Global ETD Search service is a free service for researchers
to find electronic theses and dissertations. This service is
provided by the
Networked Digital Library of Theses and Dissertations.
Our metadata is collected from universities around the world. If you manage a university/consortium/country archive and want to be added, details can be found on the NDLTD website.
Search results
Showing 101 to 110 of 755 (0.011 seconds)| 101 |
The development of dariworld cheese and factors influencing its characteristicsIrvine, D. M. January 1955 (has links)
Thesis (Ph. D.)--University of Wisconsin--Madison, 1955. / Typescript. Vita. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 296-309).
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| 102 |
Fate of Staphylococcus aureus in low-sodium cheddar cheeseKoenig, Susan. January 1982 (has links)
Thesis (M.S.)--University of Wisconsin--Madison, 1982. / Typescript. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 51-56).
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| 103 |
Hydrolysis of lactose in permeate from the ultrafiltration of cottage cheese whey using immobilized beta-galsctosidaseScott, Timothy Charles. January 1985 (has links)
Thesis (Ph. D.)--University of Wisconsin--Madison, 1985. / Typescript. Vita. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 366-372).
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| 104 |
The formation and properties of curd produced by the direct addition of acid to skimmilkMcNurlin, Thomas Frederick. January 1963 (has links)
Thesis (M.S.)--University of Wisconsin--Madison, 1963. / Typescript. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 67-70).
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| 105 |
The measurement and significance of amino acids in cheddar cheese during ripeningHarper, W. James, January 1949 (has links)
Thesis (Ph. D.)--University of Wisconsin--Madison, 1949. / Typescript. Vita. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves [121]-132).
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| 106 |
Cottage cheese from nonfat dry milkEmmons, D. B. January 1957 (has links)
Thesis (Ph. D.)--University of Wisconsin--Madison, 1957. / Typescript. Vita. Includes: The A-C test (acid-coagulation) : a new method of determining the itme for cutting cottage cheese curd / D.B. Emmons, W.V. Price, and A.M. Swanson. University of Wisconsin. College of Agriculture. Extension Service. Circular 541 (1957), 7 p. Includes bibliographical references (leaves 202-215).
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| 107 |
Aerobic fermentation of milk by yeast and utilization of the fermented productStuiber, David A. January 1969 (has links)
Thesis (Ph. D.)--University of Wisconsin--Madison, 1969. / Typescript. Vita. Description based on print version record. Includes bibliographical references (leaves 97-99).
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| 108 |
Cheese making by direct chemical acidificationBreene, William Michael, January 1964 (has links)
Thesis (Ph. D.)--University of Wisconsin, 1964. / Typescript. Vita. eContent provider-neutral record in process. Description based on print version record. Bibliography: leaves 60-61.
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| 109 |
Aflatoxin M₁ fate in cheese and association with casein /Brackett, Robert Ennis. January 1981 (has links)
Thesis (Ph. D.)--University of Wisconsin--Madison, 1981. / Typescript. Vita. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references.
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| 110 |
Ultrasonic energy attenuation in Cheddar cheese and effects of ultrasound on the ripening processFederer, Adolf Ernest. January 1900 (has links)
Thesis (Ph. D.)--University of Wisconsin--Madison, 1959. / Typescript. Vita. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves [142]-144).
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