Search Results - Epple, W.F.

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  1. 1
    The Relation of Copper and Ascorbic Acid to Oxidized Flavor in Market Milk1

    The Relation of Copper and Ascorbic Acid to Oxidized Flavor in Market Milk1 by Epple, W.F., Horrall, B.E.

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  2. 2
    A Modification of the Ritter Test for Copper in Butter1

    A Modification of the Ritter Test for Copper in Butter1 by Horrall, B.E., Epple, W.F.

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  3. 3
    A Method for the Extraction of Fat in Ice Cream in Order to Determine its Purity1

    A Method for the Extraction of Fat in Ice Cream in Order to Determine its Purity1 by Epple, W.F., Horrall, B.E.

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  4. 4
    A Method for the Saponification of Butter Fat for Determining the Reichert Meissl Number

    A Method for the Saponification of Butter Fat for Determining the Reichert Meissl Number by Spitzer, George, Epple, W.F.

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  5. 5
    Reading the Fat in Cream Tests

    Reading the Fat in Cream Tests by Spitzer, George, Epple, W.F.

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  6. 6
    Bitterness in Evaporated Milk

    Bitterness in Evaporated Milk by Spitzer, George, Epple, W.F

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  7. 7
    The Relation of Copper and Ascorbic Acid to Oxidized Flavor in Market Milk

    The Relation of Copper and Ascorbic Acid to Oxidized Flavor in Market Milk by Epple, W. F, Horrall, B. E

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  8. 8
    A Modification of the Ritter Test for Copper in Butter

    A Modification of the Ritter Test for Copper in Butter by Horrall, B. E, Epple, W. F

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  9. 9
    A Method for the Extraction of Fat in Ice Cream in Order to Determine its Purity

    A Method for the Extraction of Fat in Ice Cream in Order to Determine its Purity by Epple, W. F, Horrall, B. E

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  10. 10
    A Study of the Proteolytic Action of Certain Specific Organisms on Milk Proteins in Milk and Synthetic Butter

    A Study of the Proteolytic Action of Certain Specific Organisms on Milk Proteins in Milk and Synthetic Butter by Spitzer, Geo, Parfitt, E.H., Epple, W.F.

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