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Results: 1-9 |
Results: 9
INVARIANCE OF PERCEPTUAL SPACES AND PERCEPTUAL SEPARABILITY OF STIMULUS DIMENSIONS
Authors: KADLEC H HICKS CL
Citation: H. Kadlec et Cl. Hicks, INVARIANCE OF PERCEPTUAL SPACES AND PERCEPTUAL SEPARABILITY OF STIMULUS DIMENSIONS, Journal of experimental psychology. Human perception and performance, 24(1), 1998, pp. 80-104
USE OF AGGLUTINATION-SENSITIVE BULK STARTERS IN THE MANUFACTURE OF STIRRED CURD CHEESE
Authors: HICKS CL MORALES MM RUSSELLCAMPBELL E
Citation: Cl. Hicks et al., USE OF AGGLUTINATION-SENSITIVE BULK STARTERS IN THE MANUFACTURE OF STIRRED CURD CHEESE, Journal of dairy science, 81(3), 1998, pp. 621-630
AN ELECTRON-MICROSCOPE STUDY OF THE AXONEMAL ULTRASTRUCTURE IN HUMAN SPERMATOZOA FROM MALE SMOKERS AND NONSMOKERS
Authors: ZAVOS PM CORREA JR KARAGOUNIS CS AHPARAKI A PHOROGLOU C HICKS CL ZARMAKOUPISZAVOS PN
Citation: Pm. Zavos et al., AN ELECTRON-MICROSCOPE STUDY OF THE AXONEMAL ULTRASTRUCTURE IN HUMAN SPERMATOZOA FROM MALE SMOKERS AND NONSMOKERS, Fertility and sterility, 69(3), 1998, pp. 430-434
EFFECTS OF PH, PROTEIN, FAT, AND CALCIUM ON DIFFUSE-REFLECTANCE OF MILK
Authors: LOCHTEWATSON KR PAYNE FA GATES RS HICKS CL
Citation: Kr. Lochtewatson et al., EFFECTS OF PH, PROTEIN, FAT, AND CALCIUM ON DIFFUSE-REFLECTANCE OF MILK, Transactions of the ASAE, 41(3), 1998, pp. 701-707
EFFECTS OF A SUPPLEMENTAL LIQUID YEAST PRODUCT ON FEED-INTAKE, RUMINAL PROFILES, AND YIELD, COMPOSITION, AND ORGANOLEPTIC CHARACTERISTICS OF MILK FROM LACTATING HOLSTEIN COWS
Authors: BESONG S JACKSON JA HICKS CL HEMKEN RW
Citation: S. Besong et al., EFFECTS OF A SUPPLEMENTAL LIQUID YEAST PRODUCT ON FEED-INTAKE, RUMINAL PROFILES, AND YIELD, COMPOSITION, AND ORGANOLEPTIC CHARACTERISTICS OF MILK FROM LACTATING HOLSTEIN COWS, Journal of dairy science, 79(9), 1996, pp. 1654-1658
CONJUGATED LINOLEIC-ACID CONCENTRATIONS IN DAIRY-PRODUCTS AS AFFECTEDBY PROCESSING AND STORAGE
Authors: SHANTHA NC RAM LN OLEARY J HICKS CL DECKER EA
Citation: Nc. Shantha et al., CONJUGATED LINOLEIC-ACID CONCENTRATIONS IN DAIRY-PRODUCTS AS AFFECTEDBY PROCESSING AND STORAGE, Journal of food science, 60(4), 1995, pp. 695
USE OF AN ENZYME-TREATED, WHEY-BASED MEDIUM TO REDUCE CULTURE AGGLUTINATION
Authors: USTUNOL Z HICKS CL
Citation: Z. Ustunol et Cl. Hicks, USE OF AN ENZYME-TREATED, WHEY-BASED MEDIUM TO REDUCE CULTURE AGGLUTINATION, Journal of dairy science, 77(6), 1994, pp. 1479-1486
ANALYSIS OF ENZYMATIC-HYDROLYSIS OF KAPPA-CASEIN IN MILK USING DIFFUSE-REFLECTANCE OF NEAR-INFRARED RADIATION
Authors: SAPUTRA D PAYNE FA HICKS CL
Citation: D. Saputra et al., ANALYSIS OF ENZYMATIC-HYDROLYSIS OF KAPPA-CASEIN IN MILK USING DIFFUSE-REFLECTANCE OF NEAR-INFRARED RADIATION, Transactions of the ASAE, 37(6), 1994, pp. 1947-1955
FIBER OPTIC SENSOR FOR PREDICTING THE CUTTING TIME OF COAGULATING MILK FOR CHEESE PRODUCTION
Authors: PAYNE FA HICKS CL MADANGOPAL S SHEARER SA
Citation: Fa. Payne et al., FIBER OPTIC SENSOR FOR PREDICTING THE CUTTING TIME OF COAGULATING MILK FOR CHEESE PRODUCTION, Transactions of the ASAE, 36(3), 1993, pp. 841-847
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