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Antibiotic prescribing patterns for bacterial superinfection of mpox: A retrospective cohort study in an urban center
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- Antimicrobial Stewardship & Healthcare Epidemiology / Volume 3 / Issue 1 / 2023
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- 29 June 2023, e108
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171 Factors affecting rural residents intentions to receive the COVID-19 vaccine
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- Journal of Clinical and Translational Science / Volume 6 / Issue s1 / April 2022
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- 19 April 2022, pp. 20-21
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Uptake of treatment practice standards during a pandemic in an academic medical system
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- Infection Control & Hospital Epidemiology / Volume 43 / Issue 7 / July 2022
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- 29 March 2021, pp. 959-961
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- July 2022
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Response of 98140 Corn With Gat4621 and hra Transgenes to Glyphosate and ALS-Inhibiting Herbicides
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- Weed Science / Volume 57 / Issue 2 / April 2009
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- 20 January 2017, pp. 142-148
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Notes on contributors
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- The Brontës in Context
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- 05 December 2012
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- 01 November 2012, pp xi-xvii
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Contributors
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- The Cambridge Dictionary of Christianity
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- 05 August 2012
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- 20 September 2010, pp xi-xliv
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The cheesemaking potential of milk concentrated up to four-fold by ultrafiltration and heated in the range 90–97 °C
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- Journal of Dairy Research / Volume 57 / Issue 4 / November 1990
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- 01 June 2009, pp. 549-557
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- November 1990
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Cheddar cheesemaking from whole milk concentrated by ultrafiltration and heated to 90 °C
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- Journal of Dairy Research / Volume 57 / Issue 4 / November 1990
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- 01 June 2009, pp. 559-569
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- November 1990
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A model heat exchange apparatus for the investigation of fouling of stainless steel surfaces by milk II. Deposition of fouling material at 140 °C, its adhesion and depth profiling
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- Journal of Dairy Research / Volume 57 / Issue 3 / August 1990
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- 01 June 2009, pp. 339-348
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- August 1990
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Compression and impact strength of gels, prepared from fractionated whey proteins, in relation to composition and microstructure
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- Journal of Dairy Research / Volume 56 / Issue 2 / May 1989
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- 01 June 2009, pp. 275-284
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- May 1989
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A model heat-exchange apparatus for the investigation of fouling of stainless steel surfaces by milk I. Deposit formation at 100 °C
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- Journal of Dairy Research / Volume 56 / Issue 2 / May 1989
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- 01 June 2009, pp. 201-209
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- May 1989
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Deposit formation on heated surfaces: effect of interface energetics
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- Journal of Dairy Research / Volume 55 / Issue 4 / November 1988
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- 01 June 2009, pp. 551-562
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- November 1988
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Effect of manipulation of milk composition and curd-forming conditions on the formation, structure and properties of milk curd
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- Journal of Dairy Research / Volume 54 / Issue 2 / May 1987
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- 01 June 2009, pp. 303-313
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- May 1987
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Effect of replacing part of the sodium chloride in Cheddar cheese by sodium or potassium phosphates on ripening, flavour and texture
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- Journal of Dairy Research / Volume 53 / Issue 2 / May 1986
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- 01 June 2009, pp. 329-332
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- May 1986
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Effect of milk pretreatment and making conditions on the properties of Cheddar cheese from milk concentrated by ultrafiltration
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- Journal of Dairy Research / Volume 52 / Issue 4 / November 1985
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- 01 June 2009, pp. 555-564
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- November 1985
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Cheddar cheesemaking with recombinant calf chymosin synthesized in Escherichia coli
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- Journal of Dairy Research / Volume 52 / Issue 2 / May 1985
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- 01 June 2009, pp. 281-286
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- May 1985
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Use of chemical additives to improve the palatability of low fat milk
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- Journal of Dairy Research / Volume 51 / Issue 3 / August 1984
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- 01 June 2009, pp. 447-453
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- August 1984
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Assessment of the suitability for Cheddar cheesemaking of purified and commercial chicken pepsin preparations
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- Journal of Dairy Research / Volume 51 / Issue 2 / May 1984
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- 01 June 2009, pp. 331-340
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- May 1984
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Chemical characterization of milk concentrated by ultrafiltration
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- Journal of Dairy Research / Volume 51 / Issue 2 / May 1984
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- 01 June 2009, pp. 267-278
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- May 1984
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Influence of homogenization of concentrated milks on the structure and properties of rennet curds
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- Journal of Dairy Research / Volume 50 / Issue 3 / August 1983
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- 01 June 2009, pp. 341-348
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- August 1983
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