Now showing items 1-3 of 3

    • Changes in the physical, chemical, and organoleptic quality of Spanish peanuts due to heat inactivation 

      Miller, Oliver Harrell (Texas A&M University. Libraries, 1970)
      This study was designed to relate seed characteristics to product acceptance of peanuts. This was done by determining biological, physical, and chemical changes that occurred as a result of peanut curing and heat treatments ...
    • Effect of mastitis on the lipid fraction of milk 

      Erwin, Ronnie Eugene (Texas A&M University. Libraries, 1972)
      The effect of mastitis on the major lipid components of milk was investigated, using quarter milk samples from individual cows in the University herd. Milks with Wisconsin Mastitis Test (WMT) values < 10 mm were considered ...
    • Purification and some properties of a bovine milk lipase 

      Richter, Ronald Leroy (Texas A&M University. Libraries, 1970)
      A low molecular weight lipase was isolated from clarifier slime. The enzyme was precipitated from a water extract of an acetone powder prepared from clarifier slime at 20-45% of saturation with (NHâ‚„)â‚‚ SOâ‚„. The enzyme ...