F.E. Kurtz

Effect of Oxygen Removal Technique on Flavor Stability of Low-Heat Foam Spray Dried Whole Milk

Effect of Fortification with Iron on Susceptibility of Skim Milk and Nonfat Dry Milk to Oxidation

Effect of Pollution of Air with Ozone on Flavor of Spray-Dried Milks

Effect of Filtering Ozone-Polluted Dryer Air Through Activated Charcoal on the Flavor of Foam Spray-Dried Whole Milk

Interrelationships between pH, Populations of Propionibacterium Shermanii, Levels of Free Fatty Acids, and the Flavor Ratings of Swiss Cheeses

The Lipids of Milk. II. The Fat Acids of the Sphingo-Myelin-Cerebroside Fraction

The lipids of milk. 1. The fatty acids of the lecithin-cephalin fraction.

Organoleptic Properties of Foam Spray-Dried Products Made from Deodorized Milk Fat and Skimmilk

Contribution of Milk Fat to the Flavor of Milk

Organoleptic Properties and Gas Chromatography Patterns of Steam Distillates from Fresh and Stale Milk Fat