DETERMINATION OF IODIDE IN MILK USING THE IODIDE SPECIFIC ION ELECTRODE AND ITS APPLICATION TO MARKET MILK SAMPLESLACROIX DE; WONG NP.1980; J. FOOD PROT.; ISSN 0362-028X; USA; DA. 1980; VOL. 43; NO 9; PP. 672-732; 4 P.; BIBL. 20 REF.Article

A SIMPLE COLLIMATING LENS SYSTEM FOR FLAMELESS ATOMIC ABSORPTION SPECTROSCOPY.LACROIX DE; WONG NP.1976; SPECTROSC. LETTERS; U.S.A.; DA. 1976; VOL. 9; NO 1; PP. 31-38; BIBL. 8 REF.Article

BIOLOGICAL AVAILABILITY OF CALCIUM IN DAIRY PRODUCTSWONG NP; LA CROIX DE.1980; NUTRIT. REP. INTERNATION.; USA; DA. 1980; VOL. 21; NO 5; PP. 673-680; BIBL. 7 REF.Article

MINERALS IN WHEY AND WHEY FRACTIONSWONG NP; LACROIX DE; MCDONOUGH FE et al.1978; J. DAIRY SCI.; USA; DA. 1978; VOL. 61; NO 12; PP. 1700-1703; BIBL. 6 REF.Article

QUANTITATIVE DETERMINATION OF LACTONES IN CHEDDAR CHEESE = DOSAGE DES LACTONES DANS LE FROMAGE DE CHEDDARWONG NP; ELLIS R; LACROIX DE et al.1975; J. DAIRY SCI.; U.S.A.; DA. 1975; VOL. 58; NO 10; PP. 1437-1441; BIBL. 13 REF.Article

TRACE MINERALS IN COTTAGE CHEESE.WONG NP; LACROIX DE; VESTAL JH et al.1977; J. DAIRY SCI.; U.S.A.; DA. 1977; VOL. 60; NO 10; PP. 1650-1652; BIBL. 8 REF.Article

MINERAL CONTENT OF DAIRY PRODUCTS.WONG NP; LACROIX DE; ALFORD JA et al.1978; J. AMER. DIET. ASS.; USA; DA. 1978; VOL. 72; NO 6; PP. 608-611; BIBL. 10 REF.Article

EFFECTS OF YOGURT AND FREEZE-DRIED YOGURT ON GROWTH STIMULATION OF RATSMCDONOUGH FE; HITCHINS AD; WONG NP et al.1982; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1982; VOL. 47; NO 5; PP. 1463-1465; BIBL. 11 REF.Article

CONTRIBUTION OF STREPTOCOCCUS THERMOPHILUS TO GROWTH-STIMULATING EFFECT OF YOGURT ON RATS = CONTRIBUTION DE STREPTOCOCCUS THERMOPHILUS A L'EFFET STIMULANT DE LA CROISSANCE EXERCE CHEZ LE RAT PAR LES YAOURTSWONG NP; MCDONOUGH FE; HITCHINS AD et al.1983; JOURNAL OF DAIRY SCIENCE; ISSN 0022-0302; USA; DA. 1983; VOL. 66; NO 3; PP. 444-449; BIBL. 11 REF.; 4 TABL.Article

CHOLESTEROL, FAT, AND PROTEIN IN DAIRY PRODUCTS = CHOLESTEROL, MATIERES GRASSES ET PROTEINES DANS LES PRODUITS LAITIERSLACROIX DE; MATTINGLY WA; WONG NP et al.1973; J. AMER. DIET. ASS.; U.S.A.; DA. 1973; VOL. 62; NO 3; PP. 275-279; BIBL. 11 REF.Serial Issue

COMPOSITION OF CHEDDAR CHEESE MADE WITH DIFFERENT MILK CLOTTING ENZYMES.WONG NP; LACROIX DE; VESTAL JH et al.1977; J. DAIRY SCI.; U.S.A.; DA. 1977; VOL. 60; NO 10; PP. 1522-1526; BIBL. 5 REF.Article

THE EFFECT OF MANUFACTURING VARIABLES ON THE MINERAL CONTENT OF COTTAGE CHEESE = EFFET DES VARIABLES TECHNOLOGIQUES SUR LA TENEUR EN ELEMENTS MINERAUX DU FROMAGE BLANCWONG NP; LACROIX DE; MATTINGLY WA et al.1976; J. DAIRY SCI.; U.S.A.; DA. 1976; VOL. 59; NO 1; PP. 41-44; BIBL. 4REF.Article

COLOR, FLAVOR, AND IRON BIOAVAILABILITY IN IRON-FORTIFIED CHOCOLATE MILKDOUGLAS FW JR; RAINEY NH; WONG NP et al.1981; J. DAIRY SCI.; ISSN 0022-0302; USA; DA. 1981; VOL. 64; NO 9; PP. 1785-1793; BIBL. 19 REF.Article