ANALYSIS OF OLEATE LINOLEATE AND LINOLEATE HYDROPEROXIDES IN OXIDIZED ESTER MIXTURESFATEMI SH; HAMMOND EG.1980; LIPIDS; ISSN 0024-4201; USA; DA. 1980; VOL. 15; NO 5; PP. 379-385; BIBL. 14 REF.Article

SWISS CHEESE FLAVOR. I: CHEMICAL ANALYSISBIEDE SL; HAMMOND EG.1979; J. DAIRY SCI.; USA; DA. 1979; VOL. 62; NO 2; PP. 227-237; BIBL. 32 REF.Article

GLYCERIDE STRUCTURE VARIATION IN SOYBEAN VARIETIES. I. STEREOSPECIFIC ANALYSIS.FATEMI SH; HAMMOND EG.1977; LIPIDS; U.S.A.; DA. 1977; VOL. 12; NO 12; PP. 1032-1036; BIBL. 17 REF.Article

GLYCERIDE STRUCTURE VARIATION IN SOYBEAN VARIETIES. II. SILVER ION CHROMATOGRAPHIC ANALYSIS.FATEMI SH; HAMMOND EG.1977; LIPIDS; U.S.A.; DA. 1977; VOL. 12; NO 12; PP. 1037-1042; BIBL. 16 REF.Article

QUANTIFICATION OF CARBONYL COMPOUNDS IN OXIDIZED FATS AS TRICHLOROPHENYLHYDRAZONES = DOSAGE DES COMPOSES CARBONYLES DANS LES GRAISSES OXYDEES APRES CONVERSION EN TRICHLOROPHENYLHYDRAZONESWHITE PJ; HAMMOND EG.1983; JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY; ISSN 0003-021X; USA; DA. 1983; VOL. 60; NO 10; PP. 1769-1773; BIBL. 32 REF.; 1 FIG./2 TABL.Article

AN EMULSION METHOD FOR THE SENSORY EVALUATION OF EDIBLE OILSSTONE R; HAMMOND EG.1983; JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY; ISSN 0003-021X; USA; DA. 1983; VOL. 60; NO 7; PP. 1277-1281; BIBL. 27 REF.Article

AN IMPROVED METHOD FOR BRINE SALTING CHEESE = METHODE AMELIOREE DU SALAGE EN SAUMURE DU FROMAGEREINBOLD GW; HAMMOND EG.1974; J. DAIRY SCI.; U.S.A.; DA. 1974; VOL. 57; NO 10; PP. 1254-1256; BIBL. 3 REF.Article

OAT OIL: REFINING AND STABILITY.AHMAD KALBASI ASHTARI; HAMMOND EG.1977; J. AMER. OIL CHEMISTS' SOC.; U.S.A.; DA. 1977; VOL. 54; NO 8; PP. 305-307; BIBL. 16 REF.Article

INHERITANCE OF FATTY ACID COMPOSITION IN OAT (AVENA SATIVA L.) CARYOPSES. = DETERMINISME GENETIQUE DE LA COMPOSITION EN ACIDES GRAS DES CARYOPSES D'AVOINE (AVENA SATIVA L.)THRO AM; FREY KJ; HAMMOND EG et al.1983; QUALITAS PLANTARUM. PLANT FOODS FOR HUMAN NUTRITION; ISSN 0377-3205; NLD; DA. 1983; VOL. 32; NO 1; PP. 29-36; BIBL. 11 REF.; 7 TABL.Article

EFFECT OF RANDOMIZATION ON THE OXIDATION OF CORN OILLAU FY; HAMMOND EG; ROSS PF et al.1982; J. AM. OIL CHEM. SOC.; ISSN 0003-021X; USA; DA. 1982; VOL. 59; NO 10; PP. 407-411; BIBL. 16 REF.Article

SIMPLIFIED, RAPID METHOD TO MEASURE DIAMETER OF BACTERIOPHAGE PLAQUESREDDY MS; REINBOLD GW; HAMMOND EG et al.1982; J. FOOD PROT.; ISSN 0362-028X; USA; DA. 1982; VOL. 45; NO 2; PP. 143-144; BIBL. 4 REF.Article

ANALYSIS OF PARTICLE-BORNE SWINE HOUSE ODORSHAMMOND EG; FEDLER C; SMITH RJ et al.1981; AGRIC. ENVIRON.; ISSN 0304-1131; NLD; DA. 1981; VOL. 6; NO 4; PP. 395-401; BIBL. 11 REF.Article

CONVERSION OF CHEESE WHEY AND WHEY PERMEATE TO OIL AND SINGLE-CELL PROTEINMOON NJ; HAMMOND EG; GLATZ BA et al.1978; J. DAIRY SCI.; USA; DA. 1978; VOL. 61; NO 11; PP. 1537-1547; BIBL. 17 REF.Article

ANALYSIS OF OLEATE AND LINOLEATE HYDROPEROXIDES IN OXIDIZED ESTER MIXTURES.WING SUM DOMINIC WONG; HAMMOND EG.1977; LIPIDS; U.S.A.; DA. 1977; VOL. 12; NO 6; PP. 475-479; BIBL. 17 REF.Article

COLORIMETRIC METHOD FOR RESIDUAL ANNATTO IN DRY WHEY = METHODE COLORIMETRIQUE DE DOSAGE DU ROCOU RESIDUEL DANS LE LACTOSERUM EN POUDREHAMMOND EG; CHANG J; REINBOLD GW et al.1975; J. DAIRY SCI.; U.S.A.; DA. 1975; VOL. 58; NO 9; PP. 1365-1366Article

GAS CHROMATOGRAPHIC ASSESSMENT OF THE VOLATILE COMPONENTS OF LIPIDS FROM TURKEY FRANKS = ANALYSE, PAR CHROMATOGRAPHIE GAZEUSE, DES COMPOSES VOLATILS DES LIPIDES DANS LES SAUCISSES DE DINDEWESLEY RL; MARION WW; HAMMOND EG et al.1983; POULTRY SCIENCE; ISSN 0032-5791; USA; DA. 1983; VOL. 62; NO 3; PP. 551-553; BIBL. 13 REF.; 2 FIG./1 TABL.Article

FREE PROLINE PRODUCTION BY STRAINS OF PROPIONIBACTERIA.LANGSRUD T; REINBOLD GW; HAMMOND EG et al.1978; J. DAIRY SCI.; U.S.A.; DA. 1978; VOL. 61; NO 3; PP. 303-308; BIBL. 19 REF.Article

INFLUENCE OF LACTOBACILLUS BULGARICUS ON COMMERCIAL SWISS CHEESE.BIEDE SL; REINBOLD GW; HAMMOND EG et al.1977; J. DAIRY SCI.; U.S.A.; DA. 1977; VOL. 60; NO 1; PP. 123-125; BIBL. 7 REF.Article

INFLUENCE OF LACTOBACILLUS BULGARICUS ON MICROBIOLOGY AND CHEMISTRY OF SWISS CHEESE.BIEDE SL; REINBOLD GW; HAMMOND EG et al.1976; J. DAIRY SCI.; U.S.A.; DA. 1976; VOL. 59; NO 5; PP. 854-858; BIBL. 26 REF.Article

RELATION OF GROWTH TEMPERATURE TO FATTY ACID COMPOSITION OF PROPIONIBACTERIUM STRAINS = CORRELATION ENTRE LA TEMPERATURE DE CROISSANCE ET LA COMPOSITION EN ACIDES GRAS DES SOUCHES DE PROPIONIBACTERIUMHOFHERR LA; HAMMOND EG; GLATZ BA et al.1983; JOURNAL OF DAIRY SCIENCE; ISSN 0022-0302; USA; DA. 1983; VOL. 66; NO 8; PP. 1622-1629; BIBL. 19 REF.; 3 FIG./3 TABL.Article

FATTY ACIDS. XLIV. THE PREPARATION OF SOME LONG-CHAIN HYDROPEROXIDES AND T-BUTYL PEROXIDESGUNSTONE FD; HAMMOND EG; SCHULER H et al.1975; CHEM. PHYS. LIPIDS; NETHERL.; DA. 1975; VOL. 14; NO 1; PP. 81-86; BIBL. 10 REF.Article

ROLE OF FAT IN FLAVOR OF CHEDDAR CHEESE = ROLE DE LA MATIERE GRASSE DANS LA FLAVEUR DU FROMAGE CHEDDARFODA EA; HAMMOND EG; REINBOLD GW et al.1974; J. DAIRY SCI.; U.S.A.; DA. 1974; VOL. 57; NO 10; PP. 1137-1142; BIBL. 20 REF.Article

OFF FLAVORS OF MILK: NOMENCLATURE, STANDARDS, AND BIBLIOGRAPHYSHIPE WF; BASSETTE R; DEANE DD et al.1978; J. DAIRY SCI.; USA; DA. 1978; VOL. 61; NO 7; PP. 855-869; BIBL. 146 REF.Article