The determination of methemoglobin in beef muscle extracts

Digitized 2007 AES.pt I. A study of the spectrophometric method -- pt II. Factors affecting methemoglobin formation in frozen beef.Includes bibliographical references (pages 22-24)

Foods the blender-way

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Using nonfat dry milk solids in home prepared foods. Part I, Quick breads and cookies

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Vinegars and salad dressings

Cover title.Includes bibliographical references

Using nonfat dry milk solids in home prepared foods. Part II, Soups, main dishes, yeast breads, desserts and milk drinks

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Survival of pathogenic bacteria in foods prepared with whole egg solids

This bulletin is a report on Department of Home Economics research project number 130 entitled 'Studies on Utilization of Processed Food and Food Improvers'--P. [3].Includes bibliographical references (pages 17-18)

Comparison of objective and subjective evaluations of tenderness of beef

This bulletin is a report on School of Home Economics project 349, 'Improving the Acceptability of Meat'--P. [2].Digitized 2007 AES.Includes bibliographical references (pages 15-16)