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Oxidized Flavor in Milk. VIII. The Effect of the Degree of Saturation of Fat in the Ration of the Cow upon the Iodine Number of the Butter Fat and the Susceptibility of the Milk to Metal-Induced Oxidized Flavor

Journal of dairy science, 1941-04, Vol.24 (4), p.265-275

1941

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Oxidized Flavor in Milk: IV. Studies of the Relation of the Feed of the Cow to Oxidized Flavor

Journal of dairy science, 1937-03, Vol.20 (3), p.133

1937

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Effect of Certain Thiocyanate Sprays on Foliage and Fruit in Apples

Plant physiology (Bethesda), 1940-04, Vol.15 (2), p.343-348

1940

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Red Color in Apples

Science (American Association for the Advancement of Science), 1939-09, Vol.90 (2332), p.233-233

1939

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Sugars in Apple and Cherry Blossoms

Plant physiology (Bethesda), 1944-10, Vol.19 (4), p.603-614

1944

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The Determination of Pectic Materials in Apples. The Use of 19 per Cent. Hydrochloric Acid and Pectinol A

Plant physiology (Bethesda), 1948-01, Vol.23 (1), p.98-111

1948

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Pectic Content of Apples in Relation to Thiocyanate Sprays

Plant physiology (Bethesda), 1948-01, Vol.23 (1), p.142-148

1948

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A modified microburet

Industrial & engineering chemistry. Analytical edition, 1932-07, Vol.4 (3), p.345-346

Dustman, R. B

1932

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Oxidized Flavor in Milk VI. A Study of the Relation of Titratable Acidity to Metal-Developed Oxidized Flavor in Milk

Journal of dairy science, 1939-01, Vol.22 (1), p.31-35

1939

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Effect of Ethylene, Ethylene Chlorohydrin, and Ultra-Violet Light on Carbohydrate Content of Stored Apples

Plant physiology (Bethesda), 1934-07, Vol.9 (3), p.637-643

Dustman, Robert B.

1934

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The Enzyme Activities of Pectinol A on Pectin and Other Substances1,2

Journal of the American Chemical Society, 1945-07, Vol.67 (7), p.1155-1157

1945

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Sugars in Relation to Color and Thiocyanate Spray in Apples

Plant physiology (Bethesda), 1943-07, Vol.18 (3), p.488-497

1943

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The Anthocyanin Pigment of the Winesap Apple1

Journal of the American Chemical Society, 1936-09, Vol.58 (9), p.1511-1514

1936

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Determination of Coumarin in Sweet Clover: A Comparison of the Steam-Distillation and Alcoholic-Extraction Methods

Industrial & engineering chemistry. Analytical edition, 1937-10, Vol.9 (10), p.471-474

1937

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Determination of Coumarin in Vanilla Extract: By a Modification of the Steam-Distillation Method

Industrial & engineering chemistry. Analytical edition, 1937-09, Vol.9 (9), p.416-418

1937

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Quantitative Determination of Coumarin in Plant Material

Industrial & engineering chemistry. Analytical edition, 1934-05, Vol.6 (3), p.210-213

1934

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Oxidized Flavor in Milk. III. The Time of Copper Contamination During Production and Processing, and Aeration Versus no Aeration as Related to Oxidized Flavor Development

Journal of dairy science, 1936-12, Vol.19 (12), p.753-760

1936

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Oxidized Flavor in Milk: I. The Probable Relation of Lecithin to Oxidized Flavor

Journal of dairy science, 1935-05, Vol.18 (5), p.301

1935

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Oxidized Flavor in Milk: V. The Effect of Metal-Developed Oxidized Flavor on the Iodine Number of the Milk Fat

Journal of dairy science, 1937-09, Vol.20 (9), p.599

1937

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Bilateral Variation in the Weight and Composition of the Long Bones of Some Experimental Animals

Journal of agricultural research (Washington, D.C.), 1939-01, Vol.58, p.711

1939

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Determination of Sugars in Apple Tissue. Some Modifications of the Usual Procedures

Industrial & engineering chemistry. Analytical edition, 1943-09, Vol.15 (9), p.579-582

1943

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THE STORAGE OP BLACK-WALNUT KERNELS

Journal of food science, 1936-05, Vol.1 (3), p.247-253

DUSTMAN, R. B.

1936

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Effect of Certain Solvents and of Sequence of Extraction on the Removal of Fat and Ash Constituents from the Bones of Chicks

Journal of the Association of Official Agricultural Chemists, 1937-08, Vol.20 (3), p.469-475

Dustman, R B

1937

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Carbon Dioxide from Roots

Botanical gazette (Chicago, Ill.), 1925-09, Vol.80 (1), p.120-120

Dustman, R. B.

1925

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Effect of Potassium Acid Phthalate on Early Growth of Tomato Plants

Botanical gazette (Chicago, Ill.), 1924-06, Vol.77 (4), p.419-431

Dustman, R. B.

1924

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Oxidized Flavor in Milk. VIII. The Effect of the Degree of Saturation of Fat in the Ration of the Cow upon the Iodine Number of the Butter Fat and the Susceptibility of the Milk to Metal-Induced Oxidized Flavor

Oxidized Flavor in Milk: IV. Studies of the Relation of the Feed of the Cow to Oxidized Flavor

Effect of Certain Thiocyanate Sprays on Foliage and Fruit in Apples

Red Color in Apples

Sugars in Apple and Cherry Blossoms

The Determination of Pectic Materials in Apples. The Use of 19 per Cent. Hydrochloric Acid and Pectinol A

Pectic Content of Apples in Relation to Thiocyanate Sprays

A modified microburet

Oxidized Flavor in Milk VI. A Study of the Relation of Titratable Acidity to Metal-Developed Oxidized Flavor in Milk

Effect of Ethylene, Ethylene Chlorohydrin, and Ultra-Violet Light on Carbohydrate Content of Stored Apples

The Enzyme Activities of Pectinol A on Pectin and Other Substances1,2

Sugars in Relation to Color and Thiocyanate Spray in Apples

The Anthocyanin Pigment of the Winesap Apple1

Determination of Coumarin in Sweet Clover: A Comparison of the Steam-Distillation and Alcoholic-Extraction Methods

Determination of Coumarin in Vanilla Extract: By a Modification of the Steam-Distillation Method

Quantitative Determination of Coumarin in Plant Material

Oxidized Flavor in Milk. III. The Time of Copper Contamination During Production and Processing, and Aeration Versus no Aeration as Related to Oxidized Flavor Development

Oxidized Flavor in Milk: I. The Probable Relation of Lecithin to Oxidized Flavor

Oxidized Flavor in Milk: V. The Effect of Metal-Developed Oxidized Flavor on the Iodine Number of the Milk Fat

Bilateral Variation in the Weight and Composition of the Long Bones of Some Experimental Animals

Determination of Sugars in Apple Tissue. Some Modifications of the Usual Procedures

THE STORAGE OP BLACK-WALNUT KERNELS

Effect of Certain Solvents and of Sequence of Extraction on the Removal of Fat and Ash Constituents from the Bones of Chicks

Carbon Dioxide from Roots

Effect of Potassium Acid Phthalate on Early Growth of Tomato Plants

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