Abstract
Journal of Food ScienceVolume 7, Issue 5 p. 360-369 SOME COOKING QUALITIES OF HOMOGENIZED MILK I. BAKED AND SOFT CUSTARD 1 RUTH E. CARR, RUTH E. CARR Sections of Home Economics and Dairy Husbandry, Michigan Agricultural Experiment Station, East Lansing, Michigan.Search for more papers by this authorG. M. TROUT, G. M. TROUT Sections of Home Economics and Dairy Husbandry, Michigan Agricultural Experiment Station, East Lansing, Michigan.Search for more papers by this author RUTH E. CARR, RUTH E. CARR Sections of Home Economics and Dairy Husbandry, Michigan Agricultural Experiment Station, East Lansing, Michigan.Search for more papers by this authorG. M. TROUT, G. M. TROUT Sections of Home Economics and Dairy Husbandry, Michigan Agricultural Experiment Station, East Lansing, Michigan.Search for more papers by this author First published: September 1942 https://doi.org/10.1111/j.1365-2621.1942.tb17660.xCitations: 8 1 Approved by the director of the Michigan Agricultural Experiment Station for publication as Journal Article No. 567, N. S. AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat Citing Literature Volume7, Issue5September 1942Pages 360-369 RelatedInformation
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