Advanced search options

Advanced Search Options 🞨

Browse by author name (“Author name starts with…”).

Find ETDs with:

in
/  
in
/  
in
/  
in

Written in Published in Earliest date Latest date

Sorted by

Results per page:

Sorted by: relevance · author · university · dateNew search

You searched for subject:(milk). Showing records 1 – 30 of 3799 total matches.

[1] [2] [3] [4] [5] … [127]

Search Limiters

Last 2 Years | English Only

Degrees

Levels

Languages

Country

▼ Search Limiters


Massey University

1. Nguyen, Nguyen Hong Anh. A comprehensive study on the relative importance of disulphide and non-covalent interactions between proteins on the heat-induced aggregation and funcitonal property of acid milk gels.

Degree: PhD, Food Technology, 2014, Massey University

 Understanding the interactions between the milk proteins during heat treatment of milk can be employed to manipulate the functional properties of dairy products. The ability… (more)

Subjects/Keywords: Milk proteins; Heated milk; Acid milk gels

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Nguyen, N. H. A. (2014). A comprehensive study on the relative importance of disulphide and non-covalent interactions between proteins on the heat-induced aggregation and funcitonal property of acid milk gels. (Doctoral Dissertation). Massey University. Retrieved from http://hdl.handle.net/10179/5484

Chicago Manual of Style (16th Edition):

Nguyen, Nguyen Hong Anh. “A comprehensive study on the relative importance of disulphide and non-covalent interactions between proteins on the heat-induced aggregation and funcitonal property of acid milk gels.” 2014. Doctoral Dissertation, Massey University. Accessed January 18, 2021. http://hdl.handle.net/10179/5484.

MLA Handbook (7th Edition):

Nguyen, Nguyen Hong Anh. “A comprehensive study on the relative importance of disulphide and non-covalent interactions between proteins on the heat-induced aggregation and funcitonal property of acid milk gels.” 2014. Web. 18 Jan 2021.

Vancouver:

Nguyen NHA. A comprehensive study on the relative importance of disulphide and non-covalent interactions between proteins on the heat-induced aggregation and funcitonal property of acid milk gels. [Internet] [Doctoral dissertation]. Massey University; 2014. [cited 2021 Jan 18]. Available from: http://hdl.handle.net/10179/5484.

Council of Science Editors:

Nguyen NHA. A comprehensive study on the relative importance of disulphide and non-covalent interactions between proteins on the heat-induced aggregation and funcitonal property of acid milk gels. [Doctoral Dissertation]. Massey University; 2014. Available from: http://hdl.handle.net/10179/5484


University of Minnesota

2. Strohman, Deena Ruthanne. Flavor changes in stored extended shelf-life flavored milks.

Degree: MS, Food Science, 2014, University of Minnesota

 Raw, reduced-fat milk with added strawberry flavor and color, gums, sucrose, and vitamins was pasteurized at 89°C for 13 seconds and then stored for 1… (more)

Subjects/Keywords: Flavored Milk; Flavors; Milk; Strawberry

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Strohman, D. R. (2014). Flavor changes in stored extended shelf-life flavored milks. (Masters Thesis). University of Minnesota. Retrieved from http://hdl.handle.net/11299/165601

Chicago Manual of Style (16th Edition):

Strohman, Deena Ruthanne. “Flavor changes in stored extended shelf-life flavored milks.” 2014. Masters Thesis, University of Minnesota. Accessed January 18, 2021. http://hdl.handle.net/11299/165601.

MLA Handbook (7th Edition):

Strohman, Deena Ruthanne. “Flavor changes in stored extended shelf-life flavored milks.” 2014. Web. 18 Jan 2021.

Vancouver:

Strohman DR. Flavor changes in stored extended shelf-life flavored milks. [Internet] [Masters thesis]. University of Minnesota; 2014. [cited 2021 Jan 18]. Available from: http://hdl.handle.net/11299/165601.

Council of Science Editors:

Strohman DR. Flavor changes in stored extended shelf-life flavored milks. [Masters Thesis]. University of Minnesota; 2014. Available from: http://hdl.handle.net/11299/165601


University of Georgia

3. Wu, Zhimei. Effects of feeding dietary cation-anion difference on animal performance.

Degree: 2014, University of Georgia

 Effects of supplementing calcareous marine algae (CMA) and optimal length of feeding negative dietary cation-anion difference (DCAD) were evaluated. In trial one, no differences were… (more)

Subjects/Keywords: DCAD; Milk yield; Milk composition

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Wu, Z. (2014). Effects of feeding dietary cation-anion difference on animal performance. (Thesis). University of Georgia. Retrieved from http://hdl.handle.net/10724/30809

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Wu, Zhimei. “Effects of feeding dietary cation-anion difference on animal performance.” 2014. Thesis, University of Georgia. Accessed January 18, 2021. http://hdl.handle.net/10724/30809.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Wu, Zhimei. “Effects of feeding dietary cation-anion difference on animal performance.” 2014. Web. 18 Jan 2021.

Vancouver:

Wu Z. Effects of feeding dietary cation-anion difference on animal performance. [Internet] [Thesis]. University of Georgia; 2014. [cited 2021 Jan 18]. Available from: http://hdl.handle.net/10724/30809.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Wu Z. Effects of feeding dietary cation-anion difference on animal performance. [Thesis]. University of Georgia; 2014. Available from: http://hdl.handle.net/10724/30809

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Oregon State University

4. Strain, James Robert. Relationships between plant size and cost of processing fluid milk in Oregon.

Degree: PhD, Agricultural Economics, 1957, Oregon State University

Subjects/Keywords: Milk

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Strain, J. R. (1957). Relationships between plant size and cost of processing fluid milk in Oregon. (Doctoral Dissertation). Oregon State University. Retrieved from http://hdl.handle.net/1957/21142

Chicago Manual of Style (16th Edition):

Strain, James Robert. “Relationships between plant size and cost of processing fluid milk in Oregon.” 1957. Doctoral Dissertation, Oregon State University. Accessed January 18, 2021. http://hdl.handle.net/1957/21142.

MLA Handbook (7th Edition):

Strain, James Robert. “Relationships between plant size and cost of processing fluid milk in Oregon.” 1957. Web. 18 Jan 2021.

Vancouver:

Strain JR. Relationships between plant size and cost of processing fluid milk in Oregon. [Internet] [Doctoral dissertation]. Oregon State University; 1957. [cited 2021 Jan 18]. Available from: http://hdl.handle.net/1957/21142.

Council of Science Editors:

Strain JR. Relationships between plant size and cost of processing fluid milk in Oregon. [Doctoral Dissertation]. Oregon State University; 1957. Available from: http://hdl.handle.net/1957/21142


Oregon State University

5. Young, Jameson. Trends in the production methods and utilization of milk in the United States and certain foreign countries.

Degree: MS, Dairy Husbandry, 1948, Oregon State University

Subjects/Keywords: Milk

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Young, J. (1948). Trends in the production methods and utilization of milk in the United States and certain foreign countries. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/53155

Chicago Manual of Style (16th Edition):

Young, Jameson. “Trends in the production methods and utilization of milk in the United States and certain foreign countries.” 1948. Masters Thesis, Oregon State University. Accessed January 18, 2021. http://hdl.handle.net/1957/53155.

MLA Handbook (7th Edition):

Young, Jameson. “Trends in the production methods and utilization of milk in the United States and certain foreign countries.” 1948. Web. 18 Jan 2021.

Vancouver:

Young J. Trends in the production methods and utilization of milk in the United States and certain foreign countries. [Internet] [Masters thesis]. Oregon State University; 1948. [cited 2021 Jan 18]. Available from: http://hdl.handle.net/1957/53155.

Council of Science Editors:

Young J. Trends in the production methods and utilization of milk in the United States and certain foreign countries. [Masters Thesis]. Oregon State University; 1948. Available from: http://hdl.handle.net/1957/53155


Oregon State University

6. Stout, Roy Edgar, 1913-. Chemical and physical characteristics of the milk fat produced in the alfalfa producing sections of eastern and southern Oregon.

Degree: MS, Dairy Manufacturing, 1939, Oregon State University

Subjects/Keywords: Milk

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Stout, Roy Edgar, 1. (1939). Chemical and physical characteristics of the milk fat produced in the alfalfa producing sections of eastern and southern Oregon. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/53342

Chicago Manual of Style (16th Edition):

Stout, Roy Edgar, 1913-. “Chemical and physical characteristics of the milk fat produced in the alfalfa producing sections of eastern and southern Oregon.” 1939. Masters Thesis, Oregon State University. Accessed January 18, 2021. http://hdl.handle.net/1957/53342.

MLA Handbook (7th Edition):

Stout, Roy Edgar, 1913-. “Chemical and physical characteristics of the milk fat produced in the alfalfa producing sections of eastern and southern Oregon.” 1939. Web. 18 Jan 2021.

Vancouver:

Stout, Roy Edgar 1. Chemical and physical characteristics of the milk fat produced in the alfalfa producing sections of eastern and southern Oregon. [Internet] [Masters thesis]. Oregon State University; 1939. [cited 2021 Jan 18]. Available from: http://hdl.handle.net/1957/53342.

Council of Science Editors:

Stout, Roy Edgar 1. Chemical and physical characteristics of the milk fat produced in the alfalfa producing sections of eastern and southern Oregon. [Masters Thesis]. Oregon State University; 1939. Available from: http://hdl.handle.net/1957/53342


Oregon State University

7. Chotyakul, Nattaporn. Extraction and quantification of vitamins from raw, HTST, UHT, and PATP milk and of diatom-produced chitin and glucosamine.

Degree: PhD, Food Science and Technology, 2014, Oregon State University

 Analytical chemistry is an essential qualitative and quantitative tool to describe foods and biomaterials and their changes during production, processing and distribution. In this work,… (more)

Subjects/Keywords: Milk  – Composition

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Chotyakul, N. (2014). Extraction and quantification of vitamins from raw, HTST, UHT, and PATP milk and of diatom-produced chitin and glucosamine. (Doctoral Dissertation). Oregon State University. Retrieved from http://hdl.handle.net/1957/54639

Chicago Manual of Style (16th Edition):

Chotyakul, Nattaporn. “Extraction and quantification of vitamins from raw, HTST, UHT, and PATP milk and of diatom-produced chitin and glucosamine.” 2014. Doctoral Dissertation, Oregon State University. Accessed January 18, 2021. http://hdl.handle.net/1957/54639.

MLA Handbook (7th Edition):

Chotyakul, Nattaporn. “Extraction and quantification of vitamins from raw, HTST, UHT, and PATP milk and of diatom-produced chitin and glucosamine.” 2014. Web. 18 Jan 2021.

Vancouver:

Chotyakul N. Extraction and quantification of vitamins from raw, HTST, UHT, and PATP milk and of diatom-produced chitin and glucosamine. [Internet] [Doctoral dissertation]. Oregon State University; 2014. [cited 2021 Jan 18]. Available from: http://hdl.handle.net/1957/54639.

Council of Science Editors:

Chotyakul N. Extraction and quantification of vitamins from raw, HTST, UHT, and PATP milk and of diatom-produced chitin and glucosamine. [Doctoral Dissertation]. Oregon State University; 2014. Available from: http://hdl.handle.net/1957/54639

8. Thomas, James. Understanding patterns of innovation within the UK milk production sector.

Degree: PhD, 2020, University of Sussex

 This thesis examines patterns of technological change in the UK dairy farming sector between 1994 and 2016. It aims to illuminate the extent to which,… (more)

Subjects/Keywords: HD9282 Milk

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Thomas, J. (2020). Understanding patterns of innovation within the UK milk production sector. (Doctoral Dissertation). University of Sussex. Retrieved from http://sro.sussex.ac.uk/id/eprint/90406/ ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.801068

Chicago Manual of Style (16th Edition):

Thomas, James. “Understanding patterns of innovation within the UK milk production sector.” 2020. Doctoral Dissertation, University of Sussex. Accessed January 18, 2021. http://sro.sussex.ac.uk/id/eprint/90406/ ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.801068.

MLA Handbook (7th Edition):

Thomas, James. “Understanding patterns of innovation within the UK milk production sector.” 2020. Web. 18 Jan 2021.

Vancouver:

Thomas J. Understanding patterns of innovation within the UK milk production sector. [Internet] [Doctoral dissertation]. University of Sussex; 2020. [cited 2021 Jan 18]. Available from: http://sro.sussex.ac.uk/id/eprint/90406/ ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.801068.

Council of Science Editors:

Thomas J. Understanding patterns of innovation within the UK milk production sector. [Doctoral Dissertation]. University of Sussex; 2020. Available from: http://sro.sussex.ac.uk/id/eprint/90406/ ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.801068


University of Ghana

9. Nyarko-Mensah, P. Sensory and Physicochemical Evaluation of ‘‘Burkina’’ Made with Composite (Cow and Tiger Nut) Milk .

Degree: 2018, University of Ghana

 “Burkina”, a popular fermented milk beverage containing fermented millet agglomerates, is consumed in West Africa. Consumer behaviour towards “Burkina”, perceptions on its safety and potential… (more)

Subjects/Keywords: Burkina; Milk

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Nyarko-Mensah, P. (2018). Sensory and Physicochemical Evaluation of ‘‘Burkina’’ Made with Composite (Cow and Tiger Nut) Milk . (Masters Thesis). University of Ghana. Retrieved from http://ugspace.ug.edu.gh/handle/123456789/27367

Chicago Manual of Style (16th Edition):

Nyarko-Mensah, P. “Sensory and Physicochemical Evaluation of ‘‘Burkina’’ Made with Composite (Cow and Tiger Nut) Milk .” 2018. Masters Thesis, University of Ghana. Accessed January 18, 2021. http://ugspace.ug.edu.gh/handle/123456789/27367.

MLA Handbook (7th Edition):

Nyarko-Mensah, P. “Sensory and Physicochemical Evaluation of ‘‘Burkina’’ Made with Composite (Cow and Tiger Nut) Milk .” 2018. Web. 18 Jan 2021.

Vancouver:

Nyarko-Mensah P. Sensory and Physicochemical Evaluation of ‘‘Burkina’’ Made with Composite (Cow and Tiger Nut) Milk . [Internet] [Masters thesis]. University of Ghana; 2018. [cited 2021 Jan 18]. Available from: http://ugspace.ug.edu.gh/handle/123456789/27367.

Council of Science Editors:

Nyarko-Mensah P. Sensory and Physicochemical Evaluation of ‘‘Burkina’’ Made with Composite (Cow and Tiger Nut) Milk . [Masters Thesis]. University of Ghana; 2018. Available from: http://ugspace.ug.edu.gh/handle/123456789/27367


University of Ghana

10. Oduro, A.F. Optimization and Characterisation of a 3-Blend Plant Milk Beverage .

Degree: 2018, University of Ghana

 Plant milk beverages have become a necessity as they serve as an alternative for people with lactose intolerance, cow milk allergy, vegetarians and people who… (more)

Subjects/Keywords: Milk Beverage

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Oduro, A. F. (2018). Optimization and Characterisation of a 3-Blend Plant Milk Beverage . (Masters Thesis). University of Ghana. Retrieved from http://ugspace.ug.edu.gh/handle/123456789/31649

Chicago Manual of Style (16th Edition):

Oduro, A F. “Optimization and Characterisation of a 3-Blend Plant Milk Beverage .” 2018. Masters Thesis, University of Ghana. Accessed January 18, 2021. http://ugspace.ug.edu.gh/handle/123456789/31649.

MLA Handbook (7th Edition):

Oduro, A F. “Optimization and Characterisation of a 3-Blend Plant Milk Beverage .” 2018. Web. 18 Jan 2021.

Vancouver:

Oduro AF. Optimization and Characterisation of a 3-Blend Plant Milk Beverage . [Internet] [Masters thesis]. University of Ghana; 2018. [cited 2021 Jan 18]. Available from: http://ugspace.ug.edu.gh/handle/123456789/31649.

Council of Science Editors:

Oduro AF. Optimization and Characterisation of a 3-Blend Plant Milk Beverage . [Masters Thesis]. University of Ghana; 2018. Available from: http://ugspace.ug.edu.gh/handle/123456789/31649


Michigan State University

11. Foster, Floyd O. Fermented milk.

Degree: 1913, Michigan State University

Thesis – Michigan Agricultural College, 1913

Subjects/Keywords: Milk

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Foster, F. O. (1913). Fermented milk. (Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:49380

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Foster, Floyd O. “Fermented milk.” 1913. Thesis, Michigan State University. Accessed January 18, 2021. http://etd.lib.msu.edu/islandora/object/etd:49380.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Foster, Floyd O. “Fermented milk.” 1913. Web. 18 Jan 2021.

Vancouver:

Foster FO. Fermented milk. [Internet] [Thesis]. Michigan State University; 1913. [cited 2021 Jan 18]. Available from: http://etd.lib.msu.edu/islandora/object/etd:49380.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Foster FO. Fermented milk. [Thesis]. Michigan State University; 1913. Available from: http://etd.lib.msu.edu/islandora/object/etd:49380

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Michigan State University

12. Bristol, Teresa. A simple test for sour milk.

Degree: 1899, Michigan State University

Thesis – Agricultural College of the State of Michigan, 1899

Subjects/Keywords: Milk

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Bristol, T. (1899). A simple test for sour milk. (Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:49023

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Bristol, Teresa. “A simple test for sour milk.” 1899. Thesis, Michigan State University. Accessed January 18, 2021. http://etd.lib.msu.edu/islandora/object/etd:49023.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Bristol, Teresa. “A simple test for sour milk.” 1899. Web. 18 Jan 2021.

Vancouver:

Bristol T. A simple test for sour milk. [Internet] [Thesis]. Michigan State University; 1899. [cited 2021 Jan 18]. Available from: http://etd.lib.msu.edu/islandora/object/etd:49023.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Bristol T. A simple test for sour milk. [Thesis]. Michigan State University; 1899. Available from: http://etd.lib.msu.edu/islandora/object/etd:49023

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Michigan State University

13. Ogiwara, Hisata. The visible quality of market milk as affected by clarification & pasteurization.

Degree: MS, 1915, Michigan State University

Subjects/Keywords: Milk

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Ogiwara, H. (1915). The visible quality of market milk as affected by clarification & pasteurization. (Masters Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:49270

Chicago Manual of Style (16th Edition):

Ogiwara, Hisata. “The visible quality of market milk as affected by clarification & pasteurization.” 1915. Masters Thesis, Michigan State University. Accessed January 18, 2021. http://etd.lib.msu.edu/islandora/object/etd:49270.

MLA Handbook (7th Edition):

Ogiwara, Hisata. “The visible quality of market milk as affected by clarification & pasteurization.” 1915. Web. 18 Jan 2021.

Vancouver:

Ogiwara H. The visible quality of market milk as affected by clarification & pasteurization. [Internet] [Masters thesis]. Michigan State University; 1915. [cited 2021 Jan 18]. Available from: http://etd.lib.msu.edu/islandora/object/etd:49270.

Council of Science Editors:

Ogiwara H. The visible quality of market milk as affected by clarification & pasteurization. [Masters Thesis]. Michigan State University; 1915. Available from: http://etd.lib.msu.edu/islandora/object/etd:49270


Michigan State University

14. Black, Ernest P. The relation between the calcium and phosphorous content and the curd tension of milk.

Degree: MS, 1933, Michigan State University

Subjects/Keywords: Milk

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Black, E. P. (1933). The relation between the calcium and phosphorous content and the curd tension of milk. (Masters Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:34486

Chicago Manual of Style (16th Edition):

Black, Ernest P. “The relation between the calcium and phosphorous content and the curd tension of milk.” 1933. Masters Thesis, Michigan State University. Accessed January 18, 2021. http://etd.lib.msu.edu/islandora/object/etd:34486.

MLA Handbook (7th Edition):

Black, Ernest P. “The relation between the calcium and phosphorous content and the curd tension of milk.” 1933. Web. 18 Jan 2021.

Vancouver:

Black EP. The relation between the calcium and phosphorous content and the curd tension of milk. [Internet] [Masters thesis]. Michigan State University; 1933. [cited 2021 Jan 18]. Available from: http://etd.lib.msu.edu/islandora/object/etd:34486.

Council of Science Editors:

Black EP. The relation between the calcium and phosphorous content and the curd tension of milk. [Masters Thesis]. Michigan State University; 1933. Available from: http://etd.lib.msu.edu/islandora/object/etd:34486


Michigan State University

15. Sargent, John Samuel. The effect of heat treatment on the distribution of residual and added copper in fluid milk systems.

Degree: PhD, Department of Food Science, 1964, Michigan State University

Subjects/Keywords: Milk

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Sargent, J. S. (1964). The effect of heat treatment on the distribution of residual and added copper in fluid milk systems. (Doctoral Dissertation). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:36371

Chicago Manual of Style (16th Edition):

Sargent, John Samuel. “The effect of heat treatment on the distribution of residual and added copper in fluid milk systems.” 1964. Doctoral Dissertation, Michigan State University. Accessed January 18, 2021. http://etd.lib.msu.edu/islandora/object/etd:36371.

MLA Handbook (7th Edition):

Sargent, John Samuel. “The effect of heat treatment on the distribution of residual and added copper in fluid milk systems.” 1964. Web. 18 Jan 2021.

Vancouver:

Sargent JS. The effect of heat treatment on the distribution of residual and added copper in fluid milk systems. [Internet] [Doctoral dissertation]. Michigan State University; 1964. [cited 2021 Jan 18]. Available from: http://etd.lib.msu.edu/islandora/object/etd:36371.

Council of Science Editors:

Sargent JS. The effect of heat treatment on the distribution of residual and added copper in fluid milk systems. [Doctoral Dissertation]. Michigan State University; 1964. Available from: http://etd.lib.msu.edu/islandora/object/etd:36371


Michigan State University

16. Cole, Alden P. The influence of mastitis on the curd character of milk.

Degree: MS, 1934, Michigan State University

Subjects/Keywords: Milk

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Cole, A. P. (1934). The influence of mastitis on the curd character of milk. (Masters Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:39606

Chicago Manual of Style (16th Edition):

Cole, Alden P. “The influence of mastitis on the curd character of milk.” 1934. Masters Thesis, Michigan State University. Accessed January 18, 2021. http://etd.lib.msu.edu/islandora/object/etd:39606.

MLA Handbook (7th Edition):

Cole, Alden P. “The influence of mastitis on the curd character of milk.” 1934. Web. 18 Jan 2021.

Vancouver:

Cole AP. The influence of mastitis on the curd character of milk. [Internet] [Masters thesis]. Michigan State University; 1934. [cited 2021 Jan 18]. Available from: http://etd.lib.msu.edu/islandora/object/etd:39606.

Council of Science Editors:

Cole AP. The influence of mastitis on the curd character of milk. [Masters Thesis]. Michigan State University; 1934. Available from: http://etd.lib.msu.edu/islandora/object/etd:39606


Michigan State University

17. Chesnutt, Clarence. Relative values of roughage and concentrate for milk production.

Degree: MS, 1953, Michigan State University

Subjects/Keywords: Milk

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Chesnutt, C. (1953). Relative values of roughage and concentrate for milk production. (Masters Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:39454

Chicago Manual of Style (16th Edition):

Chesnutt, Clarence. “Relative values of roughage and concentrate for milk production.” 1953. Masters Thesis, Michigan State University. Accessed January 18, 2021. http://etd.lib.msu.edu/islandora/object/etd:39454.

MLA Handbook (7th Edition):

Chesnutt, Clarence. “Relative values of roughage and concentrate for milk production.” 1953. Web. 18 Jan 2021.

Vancouver:

Chesnutt C. Relative values of roughage and concentrate for milk production. [Internet] [Masters thesis]. Michigan State University; 1953. [cited 2021 Jan 18]. Available from: http://etd.lib.msu.edu/islandora/object/etd:39454.

Council of Science Editors:

Chesnutt C. Relative values of roughage and concentrate for milk production. [Masters Thesis]. Michigan State University; 1953. Available from: http://etd.lib.msu.edu/islandora/object/etd:39454


Texas Tech University

18. Jaynes, John A. Some selected chemical and physical properties of cultured milks enriched by solids.

Degree: Dairy Science, 1957, Texas Tech University

Subjects/Keywords: Milk

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Jaynes, J. A. (1957). Some selected chemical and physical properties of cultured milks enriched by solids. (Thesis). Texas Tech University. Retrieved from http://hdl.handle.net/2346/19917

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Jaynes, John A. “Some selected chemical and physical properties of cultured milks enriched by solids.” 1957. Thesis, Texas Tech University. Accessed January 18, 2021. http://hdl.handle.net/2346/19917.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Jaynes, John A. “Some selected chemical and physical properties of cultured milks enriched by solids.” 1957. Web. 18 Jan 2021.

Vancouver:

Jaynes JA. Some selected chemical and physical properties of cultured milks enriched by solids. [Internet] [Thesis]. Texas Tech University; 1957. [cited 2021 Jan 18]. Available from: http://hdl.handle.net/2346/19917.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Jaynes JA. Some selected chemical and physical properties of cultured milks enriched by solids. [Thesis]. Texas Tech University; 1957. Available from: http://hdl.handle.net/2346/19917

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Texas Tech University

19. Reeves, James E. A study of oxidized flavor development in locally produced milk.

Degree: Dairy Science, 1950, Texas Tech University

Subjects/Keywords: Milk

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Reeves, J. E. (1950). A study of oxidized flavor development in locally produced milk. (Thesis). Texas Tech University. Retrieved from http://hdl.handle.net/2346/13174

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Reeves, James E. “A study of oxidized flavor development in locally produced milk.” 1950. Thesis, Texas Tech University. Accessed January 18, 2021. http://hdl.handle.net/2346/13174.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Reeves, James E. “A study of oxidized flavor development in locally produced milk.” 1950. Web. 18 Jan 2021.

Vancouver:

Reeves JE. A study of oxidized flavor development in locally produced milk. [Internet] [Thesis]. Texas Tech University; 1950. [cited 2021 Jan 18]. Available from: http://hdl.handle.net/2346/13174.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Reeves JE. A study of oxidized flavor development in locally produced milk. [Thesis]. Texas Tech University; 1950. Available from: http://hdl.handle.net/2346/13174

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University of British Columbia

20. Bowen, John Francis. A study of the distribution of minerals in milk produced in the Fraser Valley.

Degree: MS- MSc, Agricultural Economics, 1937, University of British Columbia

[No abstract available]

Subjects/Keywords: Milk

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Bowen, J. F. (1937). A study of the distribution of minerals in milk produced in the Fraser Valley. (Masters Thesis). University of British Columbia. Retrieved from http://hdl.handle.net/2429/38556

Chicago Manual of Style (16th Edition):

Bowen, John Francis. “A study of the distribution of minerals in milk produced in the Fraser Valley.” 1937. Masters Thesis, University of British Columbia. Accessed January 18, 2021. http://hdl.handle.net/2429/38556.

MLA Handbook (7th Edition):

Bowen, John Francis. “A study of the distribution of minerals in milk produced in the Fraser Valley.” 1937. Web. 18 Jan 2021.

Vancouver:

Bowen JF. A study of the distribution of minerals in milk produced in the Fraser Valley. [Internet] [Masters thesis]. University of British Columbia; 1937. [cited 2021 Jan 18]. Available from: http://hdl.handle.net/2429/38556.

Council of Science Editors:

Bowen JF. A study of the distribution of minerals in milk produced in the Fraser Valley. [Masters Thesis]. University of British Columbia; 1937. Available from: http://hdl.handle.net/2429/38556


University of British Columbia

21. Williams, Christopher John. Analyses of the yield of milk, milk component, and energy in a Holstein, Ayrshire and Holstein-Ayrshire cross dairy cattle population.

Degree: MS- MSc, Animal Science, 1971, University of British Columbia

 A total of 238 records (101 Holstein, 63 Ayrshire and 74 crossbred) made by cows calving in a two year period from August 1967 to… (more)

Subjects/Keywords: Milk

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Williams, C. J. (1971). Analyses of the yield of milk, milk component, and energy in a Holstein, Ayrshire and Holstein-Ayrshire cross dairy cattle population. (Masters Thesis). University of British Columbia. Retrieved from http://hdl.handle.net/2429/34316

Chicago Manual of Style (16th Edition):

Williams, Christopher John. “Analyses of the yield of milk, milk component, and energy in a Holstein, Ayrshire and Holstein-Ayrshire cross dairy cattle population.” 1971. Masters Thesis, University of British Columbia. Accessed January 18, 2021. http://hdl.handle.net/2429/34316.

MLA Handbook (7th Edition):

Williams, Christopher John. “Analyses of the yield of milk, milk component, and energy in a Holstein, Ayrshire and Holstein-Ayrshire cross dairy cattle population.” 1971. Web. 18 Jan 2021.

Vancouver:

Williams CJ. Analyses of the yield of milk, milk component, and energy in a Holstein, Ayrshire and Holstein-Ayrshire cross dairy cattle population. [Internet] [Masters thesis]. University of British Columbia; 1971. [cited 2021 Jan 18]. Available from: http://hdl.handle.net/2429/34316.

Council of Science Editors:

Williams CJ. Analyses of the yield of milk, milk component, and energy in a Holstein, Ayrshire and Holstein-Ayrshire cross dairy cattle population. [Masters Thesis]. University of British Columbia; 1971. Available from: http://hdl.handle.net/2429/34316

22. Glickstein, Myer. A study of iodization and buddeization on the enzymes, bacterial content, physical and chemical properties, and nutritional value of milk.

Degree: Dairy, 1937, University of Massachusetts

Subjects/Keywords: Milk

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Glickstein, M. (1937). A study of iodization and buddeization on the enzymes, bacterial content, physical and chemical properties, and nutritional value of milk. (Thesis). University of Massachusetts. Retrieved from https://scholarworks.umass.edu/theses/1556

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Glickstein, Myer. “A study of iodization and buddeization on the enzymes, bacterial content, physical and chemical properties, and nutritional value of milk.” 1937. Thesis, University of Massachusetts. Accessed January 18, 2021. https://scholarworks.umass.edu/theses/1556.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Glickstein, Myer. “A study of iodization and buddeization on the enzymes, bacterial content, physical and chemical properties, and nutritional value of milk.” 1937. Web. 18 Jan 2021.

Vancouver:

Glickstein M. A study of iodization and buddeization on the enzymes, bacterial content, physical and chemical properties, and nutritional value of milk. [Internet] [Thesis]. University of Massachusetts; 1937. [cited 2021 Jan 18]. Available from: https://scholarworks.umass.edu/theses/1556.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Glickstein M. A study of iodization and buddeization on the enzymes, bacterial content, physical and chemical properties, and nutritional value of milk. [Thesis]. University of Massachusetts; 1937. Available from: https://scholarworks.umass.edu/theses/1556

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Michigan State University

23. Fox, William K. The relationship of the lecithin content of milk to the development of oxidized flavor.

Degree: MS, 1937, Michigan State University

Subjects/Keywords: Milk

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Fox, W. K. (1937). The relationship of the lecithin content of milk to the development of oxidized flavor. (Masters Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:9676

Chicago Manual of Style (16th Edition):

Fox, William K. “The relationship of the lecithin content of milk to the development of oxidized flavor.” 1937. Masters Thesis, Michigan State University. Accessed January 18, 2021. http://etd.lib.msu.edu/islandora/object/etd:9676.

MLA Handbook (7th Edition):

Fox, William K. “The relationship of the lecithin content of milk to the development of oxidized flavor.” 1937. Web. 18 Jan 2021.

Vancouver:

Fox WK. The relationship of the lecithin content of milk to the development of oxidized flavor. [Internet] [Masters thesis]. Michigan State University; 1937. [cited 2021 Jan 18]. Available from: http://etd.lib.msu.edu/islandora/object/etd:9676.

Council of Science Editors:

Fox WK. The relationship of the lecithin content of milk to the development of oxidized flavor. [Masters Thesis]. Michigan State University; 1937. Available from: http://etd.lib.msu.edu/islandora/object/etd:9676


Michigan State University

24. Larsen, Paul Bybee. A study of the mechanism by which homogenization influences flavor development of milk.

Degree: MS, 1940, Michigan State University

Subjects/Keywords: Milk

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Larsen, P. B. (1940). A study of the mechanism by which homogenization influences flavor development of milk. (Masters Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:11377

Chicago Manual of Style (16th Edition):

Larsen, Paul Bybee. “A study of the mechanism by which homogenization influences flavor development of milk.” 1940. Masters Thesis, Michigan State University. Accessed January 18, 2021. http://etd.lib.msu.edu/islandora/object/etd:11377.

MLA Handbook (7th Edition):

Larsen, Paul Bybee. “A study of the mechanism by which homogenization influences flavor development of milk.” 1940. Web. 18 Jan 2021.

Vancouver:

Larsen PB. A study of the mechanism by which homogenization influences flavor development of milk. [Internet] [Masters thesis]. Michigan State University; 1940. [cited 2021 Jan 18]. Available from: http://etd.lib.msu.edu/islandora/object/etd:11377.

Council of Science Editors:

Larsen PB. A study of the mechanism by which homogenization influences flavor development of milk. [Masters Thesis]. Michigan State University; 1940. Available from: http://etd.lib.msu.edu/islandora/object/etd:11377


Michigan State University

25. Perlmutter, Richard Marc. Prevention of the sulfide flavor in heated milk by oxidation with hydrogen peroxide.

Degree: MS, Dept. of Food Science and Human Nutrition, 1971, Michigan State University

Subjects/Keywords: Milk

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Perlmutter, R. M. (1971). Prevention of the sulfide flavor in heated milk by oxidation with hydrogen peroxide. (Masters Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:11479

Chicago Manual of Style (16th Edition):

Perlmutter, Richard Marc. “Prevention of the sulfide flavor in heated milk by oxidation with hydrogen peroxide.” 1971. Masters Thesis, Michigan State University. Accessed January 18, 2021. http://etd.lib.msu.edu/islandora/object/etd:11479.

MLA Handbook (7th Edition):

Perlmutter, Richard Marc. “Prevention of the sulfide flavor in heated milk by oxidation with hydrogen peroxide.” 1971. Web. 18 Jan 2021.

Vancouver:

Perlmutter RM. Prevention of the sulfide flavor in heated milk by oxidation with hydrogen peroxide. [Internet] [Masters thesis]. Michigan State University; 1971. [cited 2021 Jan 18]. Available from: http://etd.lib.msu.edu/islandora/object/etd:11479.

Council of Science Editors:

Perlmutter RM. Prevention of the sulfide flavor in heated milk by oxidation with hydrogen peroxide. [Masters Thesis]. Michigan State University; 1971. Available from: http://etd.lib.msu.edu/islandora/object/etd:11479


Michigan State University

26. McMillan, Donald Young. A study of the absorption of odors by milk.

Degree: MS, 1941, Michigan State University

Subjects/Keywords: Milk

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

McMillan, D. Y. (1941). A study of the absorption of odors by milk. (Masters Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:12117

Chicago Manual of Style (16th Edition):

McMillan, Donald Young. “A study of the absorption of odors by milk.” 1941. Masters Thesis, Michigan State University. Accessed January 18, 2021. http://etd.lib.msu.edu/islandora/object/etd:12117.

MLA Handbook (7th Edition):

McMillan, Donald Young. “A study of the absorption of odors by milk.” 1941. Web. 18 Jan 2021.

Vancouver:

McMillan DY. A study of the absorption of odors by milk. [Internet] [Masters thesis]. Michigan State University; 1941. [cited 2021 Jan 18]. Available from: http://etd.lib.msu.edu/islandora/object/etd:12117.

Council of Science Editors:

McMillan DY. A study of the absorption of odors by milk. [Masters Thesis]. Michigan State University; 1941. Available from: http://etd.lib.msu.edu/islandora/object/etd:12117


Michigan State University

27. Pierpont, Peter Fraser. The effectiveness of nitrogen- and sulfur- chelating compounds in inhibiting the development of oxidized flavor in milk.

Degree: MS, 1961, Michigan State University

Subjects/Keywords: Milk

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Pierpont, P. F. (1961). The effectiveness of nitrogen- and sulfur- chelating compounds in inhibiting the development of oxidized flavor in milk. (Masters Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:12913

Chicago Manual of Style (16th Edition):

Pierpont, Peter Fraser. “The effectiveness of nitrogen- and sulfur- chelating compounds in inhibiting the development of oxidized flavor in milk.” 1961. Masters Thesis, Michigan State University. Accessed January 18, 2021. http://etd.lib.msu.edu/islandora/object/etd:12913.

MLA Handbook (7th Edition):

Pierpont, Peter Fraser. “The effectiveness of nitrogen- and sulfur- chelating compounds in inhibiting the development of oxidized flavor in milk.” 1961. Web. 18 Jan 2021.

Vancouver:

Pierpont PF. The effectiveness of nitrogen- and sulfur- chelating compounds in inhibiting the development of oxidized flavor in milk. [Internet] [Masters thesis]. Michigan State University; 1961. [cited 2021 Jan 18]. Available from: http://etd.lib.msu.edu/islandora/object/etd:12913.

Council of Science Editors:

Pierpont PF. The effectiveness of nitrogen- and sulfur- chelating compounds in inhibiting the development of oxidized flavor in milk. [Masters Thesis]. Michigan State University; 1961. Available from: http://etd.lib.msu.edu/islandora/object/etd:12913


Massey University

28. Lueamsaisuk, Chalida. The dynamics of milk emulsion structure during in vitro neonatal gastric digestion.

Degree: PhD, Food Technology, 2015, Massey University

 "Summary": Efficient fat digestion is an essential part of neonatal development. In this respect, it is noteworthy that the process by which infants digest fat… (more)

Subjects/Keywords: Milk fat digestion; Milk emulsion structures; Infant formula; Breast milk; Milk fat; Milk properties

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Lueamsaisuk, C. (2015). The dynamics of milk emulsion structure during in vitro neonatal gastric digestion. (Doctoral Dissertation). Massey University. Retrieved from http://hdl.handle.net/10179/6964

Chicago Manual of Style (16th Edition):

Lueamsaisuk, Chalida. “The dynamics of milk emulsion structure during in vitro neonatal gastric digestion.” 2015. Doctoral Dissertation, Massey University. Accessed January 18, 2021. http://hdl.handle.net/10179/6964.

MLA Handbook (7th Edition):

Lueamsaisuk, Chalida. “The dynamics of milk emulsion structure during in vitro neonatal gastric digestion.” 2015. Web. 18 Jan 2021.

Vancouver:

Lueamsaisuk C. The dynamics of milk emulsion structure during in vitro neonatal gastric digestion. [Internet] [Doctoral dissertation]. Massey University; 2015. [cited 2021 Jan 18]. Available from: http://hdl.handle.net/10179/6964.

Council of Science Editors:

Lueamsaisuk C. The dynamics of milk emulsion structure during in vitro neonatal gastric digestion. [Doctoral Dissertation]. Massey University; 2015. Available from: http://hdl.handle.net/10179/6964


University of Edinburgh

29. Edwards, Stephen. MilkMine: text-mining, milk proteins and hypothesis generation.

Degree: 2009, University of Edinburgh

 The vast and increasing volume of biological data can make it a struggle for scientists to keep up-to-date with the latest research and as a… (more)

Subjects/Keywords: text-mining; informatics; milk protein; milk peptide

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Edwards, S. (2009). MilkMine: text-mining, milk proteins and hypothesis generation. (Thesis). University of Edinburgh. Retrieved from http://hdl.handle.net/1842/3869

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Edwards, Stephen. “MilkMine: text-mining, milk proteins and hypothesis generation.” 2009. Thesis, University of Edinburgh. Accessed January 18, 2021. http://hdl.handle.net/1842/3869.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Edwards, Stephen. “MilkMine: text-mining, milk proteins and hypothesis generation.” 2009. Web. 18 Jan 2021.

Vancouver:

Edwards S. MilkMine: text-mining, milk proteins and hypothesis generation. [Internet] [Thesis]. University of Edinburgh; 2009. [cited 2021 Jan 18]. Available from: http://hdl.handle.net/1842/3869.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Edwards S. MilkMine: text-mining, milk proteins and hypothesis generation. [Thesis]. University of Edinburgh; 2009. Available from: http://hdl.handle.net/1842/3869

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University of Alberta

30. Speake, Stephen W. Debating Milk: Milk as Nutritious and Safe.

Degree: PhD, Department of Sociology, 2015, University of Alberta

 Since the early decades of the 20th century, the alignment of germ theory, pasteurisation technologies, nutrition, administrative and regulatory systems, and illness has normalised unpasteurised… (more)

Subjects/Keywords: activism; pasteurisation; Milk; raw milk; discourse analysis

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Speake, S. W. (2015). Debating Milk: Milk as Nutritious and Safe. (Doctoral Dissertation). University of Alberta. Retrieved from https://era.library.ualberta.ca/files/cmw22v5468

Chicago Manual of Style (16th Edition):

Speake, Stephen W. “Debating Milk: Milk as Nutritious and Safe.” 2015. Doctoral Dissertation, University of Alberta. Accessed January 18, 2021. https://era.library.ualberta.ca/files/cmw22v5468.

MLA Handbook (7th Edition):

Speake, Stephen W. “Debating Milk: Milk as Nutritious and Safe.” 2015. Web. 18 Jan 2021.

Vancouver:

Speake SW. Debating Milk: Milk as Nutritious and Safe. [Internet] [Doctoral dissertation]. University of Alberta; 2015. [cited 2021 Jan 18]. Available from: https://era.library.ualberta.ca/files/cmw22v5468.

Council of Science Editors:

Speake SW. Debating Milk: Milk as Nutritious and Safe. [Doctoral Dissertation]. University of Alberta; 2015. Available from: https://era.library.ualberta.ca/files/cmw22v5468

[1] [2] [3] [4] [5] … [127]

.