Original Articles
233. The effect of increased iodine feeding upon the iodine content of cows' milk1
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- 01 June 2009, pp. 395-402
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234. Bacteriophage-organism relationships in the group of lactic streptococci
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- 01 June 2009, pp. 403-409
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235. The enrichment of aerogenes-cloacae types in milk held at low temperatures: with observations on the relative rates of growth of aerogenes-cloacae and b. coli types in milk at different temperatures
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- 01 June 2009, pp. 410-425
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236. The bacterial flora of New Zealand Cheddar cheese
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- 01 June 2009, pp. 426-448
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237. Lactic acid bacteria in relation to cheese flavour. II. Observations on the inoculation of the milk employed in cheese manufacture with lactobacilli
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- 01 June 2009, pp. 449-454
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238. The effect of pH on growth and gas production by streptococci and lactobacilli
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- 01 June 2009, pp. 455-463
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239. Examples of variation within pure cultures of Streptococcus cremoris
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- 01 June 2009, pp. 464-470
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240. The effect of light on the vitamin C of milk in different containers
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- 01 June 2009, pp. 471-474
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241. Kay and Graham's phosphatase test: (a) Modifications in technique (b) Effect of bacterial growth
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- 01 June 2009, pp. 475-484
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242. A rapid phosphatase test: (a) Adaptation of Scharer's modification to pasteurizing conditions in Great Britain; (b) A study of factors influencing the reliability of the test
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- 01 June 2009, pp. 485-497
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243. Factors affecting the solubility of milk powders. IV. The influence of speed and duration of stirring on solubility, with a description of a rapid method for solubility determinations
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- 01 June 2009, pp. 498-514
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Biennial Reviews of the Progress of Dairy Science
Section B. Bacteriology and Mycology applied to dairying
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- 01 June 2009, pp. 515-549
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Front matter
DAR volume 10 issue 3 Front matter
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- 01 June 2009, pp. f1-f5
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