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The Global ETD Search service is a free service for researchers
to find electronic theses and dissertations. This service is
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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.
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Showing 101 to 110 of 3464 (0.027 seconds)Spelling suggestions: "subject:"milk."" "subject:"silk.""
| 101 |
Calcium supplementation and bone mineral accretion in teenage girlsLambert, Helen Louise January 2000 (has links)
No description available.
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| 102 |
Investigation of factors influencing lactation persistency in the goatBrown, Joanna R. January 1996 (has links)
No description available.
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| 103 |
Nutrients required for milk productionMathews, Howard Willis January 1931 (has links)
No description available.
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| 104 |
Transference of occupational chemicals through breast milkLevandoski, Karen A. January 2002 (has links) (PDF)
Thesis--PlanB (M.S.)--University of Wisconsin--Stout, 2002. / Includes bibliographical references.
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| 105 |
An examination of the inter-relationship between structure and kinetics associated with crystallisation of single and mixed chocolate confectionary fatsRossi, Alessandra January 1998 (has links)
A detailed examination of the crystallisation and subsequent phase transformation of confectionery fats was carried out. The systems studied were: tripalmitin/triacetin; tripalmitin/cocoa butter; tripalmitin/triolein; milk fat/cocoa butter and milk fat/cocoa butter/yn (synthetic lecithin). Three different techniques were used to investigate these systems, i.e. small angle and wide X-ray scattering, nucleation (slowcool and crashcool). Tripalmitin showed a very low solubility in triacetin and hence it did not follow the behaviour of an ideal solution. Whereas the system tripalmitin/triolein showed an ideal behaviour. In the case of the tripalmitin and cocoa butter mixtures the ideal behaviour was observed only for high concentrations of tripamitin. It was observed that for the milk fat/cocoa butter mixtures two crystallisation and dissolution processes took place depending on the concentration. This result was confirmed by the SAXS experiments. During the small angle X-ray scattering studies of tripalmitin and cocoa butter system it was observed that Form I showed a higher stability than that reported in literature. Measurements of the induction time under well-controlled mixing conditions for the binary mixtures tripalmitin/cocoa butter and milk fat/cocoa butter were carried out using a new crash cool tempering cell. It was found that the induction time decreases as the shear rate increases. As a part of this work a new variable temperature variable shear processing cell was developed in order to study in-situ the crystallisation process under conditions which are more representative of the industrial process. The effects of shearing, time and temperature on the formation of polymorphic forms of cocoa butter and a mixture of fats were examined. For both systems, the shear and temperature had the effect to vary the induction time of crystallisation of Form V.
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| 106 |
CONSTITUENT ANALYSIS OF HUMAN MILKHagyard, Stanley Benton, 1938- January 1972 (has links)
No description available.
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| 107 |
A critical evaluation of the accuracy of the gradient balance method for specific gravity determination in milkGhlander, Abdel Moneim, 1935- January 1963 (has links)
No description available.
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| 108 |
The composition of milk from different species.Van Horn, Donald Russell. January 1975 (has links)
No description available.
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| 109 |
Studies on the constitution of porcine milk.Noroozi, Ebrahim January 1978 (has links)
No description available.
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| 110 |
Comparative studies on the compositions of milks of different species.Lauer, Bruce Howard. January 1968 (has links)
No description available.
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