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IN-PLANT CONTROL OF DAIRY WASTESHARPER WJ.1974; FOOD TECHNOL.; U.S.A.; DA. 1974; VOL. 28; NO 6; PP. 50-52; BIBL. 3 REF.Article

THE USE OF STEEL IN BRIDGE CONSTRUCTION = L'UTILISATION DE L'ACIER DANS LA CONSTRUCTION DES PONTSHARPER WJ.1976; PHILOS. TRANS. R. SOC. LONDON, A; G.B.; DA. 1976; VOL. 282; NO 1307; PP. 37-81 (21 P.)Article

A METHOD FOR THE QUANTITATIVE EVALUATION OF EMULSION STABILITY IN COFFEE WHITENERSPEARCE RJ; HARPER WJ.1982; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1982; VOL. 47; NO 2; PP. 680-681; BIBL. 1 REF.Article

AMINO ACID CATABOLISM IN CHEDDAR CHEESE SLURRIES. II: EVALUATION OF TRANSAMINATIONHARPER WJ; WANG JY.1980; MILCHWISSENSCHAFT; ISSN 0026-3788; DEU; DA. 1980; VOL. 35; NO 10; PP. 598-599; ABS. GER; BIBL. 10 REF.Article

EFFECT OF PH AND TEMPERATURE ON LACTIC ACID DEHYDROGENASE OF SELECTED PSYCHROTROPHIC BACTERIA = EFFET DU PH ET DE LA TEMPERATURE SUR LA DESHYDROGENASE LACTIQUE DE CERTAINES BACTERIES PSYCHROTROPHESCHAMBERS JV; HARPER WJ.1975; MILCHWISSENSCHAFT; DTSCH.; DA. 1975; VOL. 30; NO 1; PP. 8-12; ABS. ANGL.; BIBL. 19 REF.Article

ISOLATION AND IDENTIFICATION OF PSYCHROTROPHIC SPOREFORMERS IN MILK = ISOLEMENT ET IDENTIFICATION DES PSYCHROTROPHES SPORULANTS DANS LE LAITGROSSKOPF JC; HARPER WJ.1974; MILCHWISSENSCHAFT; DTSCH.; DA. 1974; VOL. 29; NO 8; PP. 467-470; ABS. ALLEM.; BIBL. 13 REF.Article

RESIDUAL COAGULANTS IN WHEY = RESIDUS DE COAGULANTS DANS LE LACTOSERUMHARPER WJ; LEE CR.1975; J. FOOD SCI.; U.S.A.; DA. 1975; VOL. 40; NO 2; PP. 282-284; BIBL. 9 REF.Article

EFFECT OF CARBOXYMETHYLCELLULOSE ON THE PROTEOLYSIS OF ALPHAS-CASEIN BY IMMOBILIZED TRYPSINVALARIS M; HARPER WJ.1973; J. FOOD SCI.; U.S.A.; DA. 1973; VOL. 38; NO 3; PP. 481-483; BIBL. 8 REF.Serial Issue

A CENTRIFUGAL METHOD FOR CHARACTERIZATION OF SALAD DRESSING EMULSIONSMCDERMOTT RL; HARPER WJ; WHITLEY R et al.1981; FOOD TECHNOL. (CHIC); ISSN 0015-6639; USA; DA. 1981; VOL. 35; NO 5; PP. 81-87; 5 P.; BIBL. 11 REF.Article

THERMAL DIFFUSIVITY OF MODEL MEAT ANALOG SYSTEMSRIZVI SSH; BLAISDELL JL; HARPER WJ et al.1980; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1980; VOL. 45; NO 6; PP. 1727-1731; BIBL. 11 REF.Article

CARBOHYDRATE-DERIVED METABOLIC COMPOUNDS IN CHEDDAR CHEESELIN YC; KRISTOFFERSEN T; HARPER WJ et al.1979; MILCHWISSENSCHAFT; DEU; DA. 1979; VOL. 34; NO 2; PP. 69-73; BIBL. 13 REF.Article

EFFECTS OF PROCESSING ON LIQUID INFANT MILK FORMULAS. I: FRESHLY PROCESSED PRODUCTSMULCHANDANI RP; JOSEPHSON RV; HARPER WJ et al.1979; J. DAIRY SCI.; USA; DA. 1979; VOL. 62; NO 10; PP. 1527-1536; BIBL. 12 REF.Article

FREE FATTY ACIDS AND AMINO ACIDS IN FAT MODIFIED CHEESEHARPER WJ; WANG JY; KRISTOFFERSEN T et al.1979; MILCHWISSENSCHAFT; DEU; DA. 1979; VOL. 34; NO 9; PP. 525-527; ABS. GER; BIBL. 9 REF.Article

FATTY ACIDS OF NEUTRAL AND PHOSPHOLIPIDS, RANCIDITY SCORES AND TBA VALUES AS INFLUENCED BY PACKAGING AND STORAGE = INFLUENCE DE L'EMBALLAGE ET DU STOCKAGE SUR LES ACIDES GRAS DES LIPIDES NEUTRES ET PHOSPHOLIPIDES, LES INDICES DE RANCIDITE ET D'ACIDE THIOBARBITURIQUE (TBA)GOKALP HY; OCKERMAN HW; PLIMPTON RF et al.1983; JOURNAL OF FOOD SCIENCE; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 3; PP. 829-834; BIBL. 30 REF.; 2 FIG./4 TABL.Article

IDENTIFICATION OF SERUM ALBUMIN IN PROTEIN COMPLEXES RESISTANT TO DISSOCIATION BY SODIUM DODECYL SULFATEWEISSLER NL; MANGINO ME; HARPER WJ et al.1981; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1981; VOL. 46; NO 3; PP. 979-980; BIBL. 6 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

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