MEASUREMENT OF THE EFFECT OF WHEY PROTEIN CONCENTRATES ON FERMENTING DOUGHS BY THE INSTRON TESTERZADOW JG.1981; AUST. J. DAIRY TECHNOL.; ISSN 0004-9433; AUS; DA. 1981; VOL. 36; NO 2; PP. 56-59; BIBL. 8 REF.Article

THE ACID STRENGTH OF CARBOXYMETHYL CELLULOSEZADOW JG.1975; CELLULOSE CHEM. TECHNOL.; ROMAN.; DA. 1975; VOL. 9; NO 4; PP. 353-361; ABS. ALLEM.; BIBL. 19 REF.Article

UHT MILK-STANDARDS AND QUALITY ASSURANCEZADOW JG.1980; AUST. J. DAIRY TECHNOL.; ISSN 0004-9433; AUS; DA. 1980; VOL. 35; NO 4; PP. 140-144; BIBL. 12 REF.Article

A MODIFICATION OF THE NON-AQUEOUS METHOD FOR DETERMINING THE DEGREE OF SUBSTITUTION OF CARBOXYMETHYL CELLULOSEZADOW JG.1975; SVENSK PAPPERSTIDNG; SVERIGE; DA. 1975; VOL. 78; NO 10; PP. 376; BIBL. 2 REF.Article

THE STAINING OF LIPO-PROTEIN BANDS OBTAINED BY ELECTROPHORESIS OR ISO-ELECTRIC FOCUSING OF WHEY PROTEIN CONCENTRESZADOW JG.1980; AUSTRAL. J. DAIRY TECHNOL.; AUS; DA. 1980; VOL. 35; NO 1; PP. 23-25; BIBL. 15 REF.Article

THE PRECIPITATION OF WHEY PROTEINS BY CARBOXYMETHYL CELLULOSE OF DIFFERING DEGREES OF SUBSTITUTION = PRECIPITATION DES PROTEINES DU LACTOSERUM PAR DES CARBOXYMETHYL CELLULOSES A DEGRES DE SUBSTITUTION DIFFERENTSHILL RD; ZADOW JG.1974; J. DAIRY RES.; G.B.; DA. 1974; VOL. 41; NO 3; PP. 373-380; BIBL. 9 REF.Article

TISSUE CULTURE OF BOVINE ABOMASAL CELLSZADOW JG; FRENCH EL.1978; AUSTRAL. J. DAIRY TECHNOL.; AUS; DA. 1978; VOL. 33; NO 2; PP. 45-48; BIBL. 9 REF.Article

MANUFACTURE OF RECOMBINED WHIPPING CREAM = FABRICATION DE CREME A FOUETTER RECOMBINEEZADOW JG; KIESEKER FG.1975; AUSTRAL. J. DAIRY TECHNOL.; AUSTRAL.; DA. 1975; VOL. 30; NO 3; PP. 114-117; BIBL. 10 REF.Article

STUDIES ON THE STABILITY OF CONCENTRATED AND RECONSTITUTED CONCENTRATED SKIM MILKS TOWARDS UHT PROCESSINGZADOW JG; HARDHAM JF.1981; AUST. J. DAIRY TECHNOL.; ISSN 0004-9433; AUS; DA. 1981; VOL. 36; NO 1; PP. 30-33; BIBL. 8 REF.Article

CHANGES IN ISOELECTRIC FOCUSING PATTERNS OF MILK PROTEINS FROM STORAGE IN AQUEOUS UREA-MERCAPTHOETHANOL SOLUTIONZADOW JG; HARDHAM JF.1980; J. DAIRY SCI.; USA; DA. 1980; VOL. 63; NO 2; PP. 199-203; BIBL. 12 REF.Article

THE INFLUENCE OF MILK POWDER, PH AND HEAT TREATMENT ON THE REFLECTANCE AND STABILITY OF RECOMBINED MILK STERILIZED BY THE ULTRA HIGH-TEMPERATURE PROCESS.ZADOW JG; HARDHAM JF.1978; AUSTRAL. J. DAIRY TECHNOL.; AUS; DA. 1978; VOL. 33; NO 1; PP. 6-10; BIBL. 10 REF.Article

AGE GELATION OF ULTRA-HIGH-TEMPERATURE MILK = GELIFICATION DU LAIT UHT AVEC LE VIEILLISSEMENTZADOW JG; CHICHUTA F.1975; AUSTRAL. J. DAIRY TECHNOL.; AUSTRAL.; DA. 1975; VOL. 30; NO 3; PP. 104-106; BIBL. 15 REF.Article

STUDIES ON THE USE OF WHEY PROTEIN CONCENTRATES IN BREADZADOW JG; HARDHAM JF.1981; AUST. J. DAIRY TECHNOL.; ISSN 0004-9433; AUS; DA. 1981; VOL. 36; NO 2; PP. 60-63; BIBL. 10 REF.Article

THE RECOVERY OF PROTEINS FROM CHEDDAR CHEESE WHEY BY COMPLEX FORMATION WITH CARBOXYMETHYL CELLULOSEHILL RD; ZADOW JG.1978; AUSTRAL. J. DAIRY TECHNOL.; AUS; DA. 1978; VOL. 33; NO 3; PP. 97-99; BIBL. 6 REF.Article

RECOVERY OF WHEY PROTEINS FROM PRECIPITATED COMPLEXES OF CARBOXYMETHYL CELLULOSE AND PROTEIN.HILL RD; ZADOW JG.1978; J. DAIRY RES.; G.B.; DA. 1978; VOL. 45; NO 1; PP. 77-83; BIBL. 10 REF.Article

THE FORMATION OF COMPLEXES BETWEEN WHEY PROTEINS AND CARBOXYMETHYL CELLULOSE MODIFIED WITH SUBSTITUENTS OF INCREASED HYDROPHOBICITY.ZADOW JG; HILL RD.1978; J. DAIRY RES.; G.B.; DA. 1978; VOL. 45; NO 1; PP. 85-92; BIBL. 18 REF.Article

THE PRECIPITATION OF PROTEINS BY CARBOXYMETHYL CELLULOSEZADOW JG; HILL RD.1975; J. DAIRY RES.; G.B.; DA. 1975; VOL. 42; NO 2; PP. 267-275; BIBL. 11REFArticle

THE EFFECT OF ANTI-OXIDANT AND STORAGE CONDITIONS ON THE FLAVOUR OF ALTA ULTRA HIGH TEMPERATURE PROCESSED MILK.ZADOW JG; HARDHAM JF; BARTLETT N et al.1978; AUSTRAL. J. DAIRY TECHNOL.; AUS; DA. 1978; VOL. 33; NO 1; PP. 11-13; BIBL. 6 REF.Article

FURTHER DEVELOPMENTS IN THE MANUFACTURE OF POWDERED WHIPPING CREAMSKIESEKER FG; ZADOW JG; AITKEN B et al.1979; AUSTRAL. J. DAIRY TECHNOL.; AUS; DA. 1979; VOL. 34; NO 3; PP. 112-113; BIBL. 1 REF.Article

REDUCTIVE METHYLATION OF LYSINE RESIDUES IN CASEIN.OLSON NF; RICHARDSON T; ZADOW JG et al.1978; J. DAIRY RES.; G.B.; DA. 1978; VOL. 45; NO 1; PP. 69-76; BIBL. 12 REF.Article

SULPHYDRYL RESIDUES IN WHEY PROTEIN CONCENTRATES AND THEIR EFFECT ON BREAD BAKING CHARACTERISTICS IN A MODEL SYSTEM = RESIDUS SULFHYDRYLES DANS LES CONCENTRES PROTEIQUES DE LACTOSERUM ET LEUR EFFET SUR LES CARACTERISTIQUES BOULANGERES DU PAIN EN SYSTEME MODELEZADOW JG; HARDHAM JF; MARSHALL SC et al.1983; AUSTRALIAN JOURNAL OF DAIRY TECHNOLOGY; ISSN 0004-9433; AUS; DA. 1983; VOL. 38; NO 1; PP. 27-28; BIBL. 10 REF.; 1 FIG./1 TABL.Article

THE MANUFACTURE OF POWDERED WHIPPING CREAMSKIESEKER FG; ZADOW JG; AITKEN B et al.1979; AUSTRAL. J. DAIRY TECHNOL.; AUS; DA. 1979; VOL. 34; NO 1; PP. 21-24; BIBL. 8 REF.Article

THE STABILITY OF GOAT'S MILK TO UHT PROCESSING = STABILITE DU LAIT DE CHEVRE SOUMIS AU TRAITEMENT UHTZADOW JG; HARDHAM JF; KOCAK HR et al.1983; AUSTRALIAN JOURNAL OF DAIRY TECHNOLOGY; ISSN 0004-9433; AUS; DA. 1983; VOL. 38; NO 1; PP. 20-23; BIBL. 13 REF.; 4 FIG./1 TABL.Article