Reclamation of whey protein with carboxymethylcellulose by Hansen, P.M.T, Hidalgo, J, Gould, I.A

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Effect of Certain Factors upon Lipolysis in Homogenized Raw Milk and Cream by Gould, I.A.

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Guest Editorial by Gould, I.A.

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Guest Editorial by Gould, I.A.

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Future of the American Dairy Science Association2 by Gould, I.A.

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Problem of Keeping Dairy Plants Supplied with the Foreman-Type Employee1 by Gould, I.A.

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Free Fatty Acid Content of Fresh Milk as Related to Portions of Milk Drawn by Thomas, W. R, Harper, W. J, Gould, I. A

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PII: S0022-0302(57)94465-X by Gould, I.A.

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Letter to the Editor by Gould, I.A.

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Foreword by Gould, I.A.

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PII: S0022-0302(56)91182-1 by Gould, I.A.

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Our Association by Gould, I.A.

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Milk Lipase System. I. Chemical Analysis of Fat, Washed Fat, and the Alcohol Soluble Fraction of Fat Obtained from Homogenized Raw Milk1 by Gould, I.A.

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Lactic Acid in Dairy Products. III. The Effect of Heat on Total Acid and Lactic Acid Production and on Lactose Destruction1 by Gould, I.A.

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The Formation of Volatile Acids in Milk by High-Temperature Heat Treatment1 by Gould, I.A.

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A Comparative Study of Methods of Determining the Moisture Content of Cheddar Cheese by Gould, I.A.

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A Comparative Study of Methods of Determining the Moisture Content of Cheddar Cheese by Gould, I.A.

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Characterization of the Natural Inhibitors in Skimmilk Affecting Lactic Acid Bacteria1 by Randolph, H.E., Gould, I.A.

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Manufacturing Practices for Cultured Buttermilk in Ohio Dairy Plants1 by Kristoffersen, T., Gould, I.A.

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Effect of the Inherent Properties of Milk on Production of Acid by Selected Lactic Cultures1 by Randolph, H.E., Gould, I.A.

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