15 results
Mapping Application for Penguin Populations and Projected Dynamics (MAPPPD): data and tools for dynamic management and decision support
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- Polar Record / Volume 53 / Issue 2 / March 2017
- Published online by Cambridge University Press:
- 27 February 2017, pp. 160-166
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Development of a Terminal Restriction Fragment Length Polymorphism analysis protocol for comparing bacterial populations in the porcine gut
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- Proceedings of the British Society of Animal Science / Volume 2008 / 2008
- Published online by Cambridge University Press:
- 22 November 2017, p. 19
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- 2008
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COMBINING RANKS AND SCORES TO DETERMINE FARMERS' PREFERENCES FOR BEAN VARIETIES IN SOUTHERN MALAWI
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- Experimental Agriculture / Volume 38 / Issue 1 / January 2002
- Published online by Cambridge University Press:
- 05 March 2002, pp. 97-109
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Subsequent Suicide in Depressed In-Patients
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- The British Journal of Psychiatry / Volume 114 / Issue 511 / June 1968
- Published online by Cambridge University Press:
- 29 January 2018, pp. 749-754
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- June 1968
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704. The properties of New Zealand butters and butterfats: V. Milks and butterfats from monozygotic twin cows
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- Journal of Dairy Research / Volume 25 / Issue 2 / June 1958
- Published online by Cambridge University Press:
- 01 June 2009, pp. 159-180
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- June 1958
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267. Studies on the chemistry of Cheddar cheesemaking VII. The measurement of the acidity of cheese and the relation of acidity to grading score
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- Journal of Dairy Research / Volume 11 / Issue 3 / September 1940
- Published online by Cambridge University Press:
- 01 June 2009, pp. 305-310
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- September 1940
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152. Studies on the chemistry of Cheddar cheese making. V. Factors influencing the acidity and mineral content of cheese
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- Journal of Dairy Research / Volume 8 / Issue 1 / January 1937
- Published online by Cambridge University Press:
- 01 June 2009, pp. 74-85
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- January 1937
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149. The coagulation of milk with rennet. Some experiments with slow-renneting and soft-curd milks
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- Journal of Dairy Research / Volume 8 / Issue 1 / January 1937
- Published online by Cambridge University Press:
- 01 June 2009, pp. 31-52
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- January 1937
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153. Studies on the chemistry of Cheddar cheese making. VI. Factors affecting the relation between lactic acid and titratable acidity in wheys
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- Journal of Dairy Research / Volume 8 / Issue 1 / January 1937
- Published online by Cambridge University Press:
- 01 June 2009, pp. 86-91
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- January 1937
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135. Studies on the Chemistry of Cheddar Cheese making
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- Journal of Dairy Research / Volume 7 / Issue 2 / May 1936
- Published online by Cambridge University Press:
- 01 June 2009, pp. 156-175
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- May 1936
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107. Studies On the Chemistry of Cheddar Cheese Making. I. The Mineral Content of Cheese and Whey
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- Journal of Dairy Research / Volume 6 / Issue 2 / May 1935
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- 01 June 2009, pp. 218-234
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- May 1935
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108. Studies on the Chemistry of Cheddar Cheese Making. II. The Buffer Capacity of Wheys
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- Journal of Dairy Research / Volume 6 / Issue 2 / May 1935
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- 01 June 2009, pp. 235-242
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- May 1935
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109. Studies on the Chemistry of Cheddar Cheese Making. III. The Conversion of Lactose into Lactic Acid by Starter Cultures
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- Journal of Dairy Research / Volume 6 / Issue 2 / May 1935
- Published online by Cambridge University Press:
- 01 June 2009, pp. 244-251
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- May 1935
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