Bacteriological Results Obtained in Practice with Vat Pasteurization and with One of the Final Package Methods

Sources of the Flavor in Butter: Volumes 61-79

Bacteria and Ice Cream

Slimy and Ropy Milk: Volumes 17-26

Lacto

The Pasteurization of Milk in the Final Package

A Study of Lactose-fermenting Yeasts Present in "yeasty" Cream: Volumes 61-79

A Bacteriological Study of the Method of Pasteurizing and Homogenizing the Ice Cream Mix

Determination of Amino Acids and Nitrates in Soils: Amino Acids, Ammonia and Nitrates in Manured and Limed Soil, Volumes 22-33

Effects of Certain Alkali Salts on Ammonification: Volumes 44-60

Better Methods of Potato Production for Iowa: Results of Three Years' Investigations at Iowa Agricultural Experiment Station, Volumes 145-155