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Hart, Edwin Bret, 1874-1953
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1

General agricultural chemistry, by Edwin B. Hart and Willia..:

Hart, Edwin Bret, 1874-1953
(OCoLC)2914665.  , 1913
Link: http://hdl.handle.net/20..
 
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2

General agricultural chemistry, by Edwin B. Hart . and Will..:

Hart, Edwin Bret, 1874-1953
(LCCN)10030737.  , 1910
Link: http://hdl.handle.net/20..
 
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3

General agricultural chemistry:

Hart, Edwin Bret, 1874-1953 ; Tottingham, William Edward
https://www.biodiversitylibrary.org/bibliography/29304.  , 1910
Link: https://www.biodiversity..
 
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4

General agricultural chemistry:

Hart, Edwin Bret, 1874-1953 ; Tottingham, William Edward
https://www.biodiversitylibrary.org/item/72510.  ,
Link: https://www.biodiversity..
 
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5

The proteids of butter in relation to mottled butter:

Van Slyke, Lucius L. (Lucius Lincoln), 1859-1931 ; Hart, E. B. (Edwin Bret), 1874-1953
http://hdl.handle.net/2027/uiug.30112019758264.  , 1905
Link: http://hdl.handle.net/20..
 
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6

The nature of the principal phosphorus compound in wheat br..:

Patten, Andrew J. (Andrew Jarvis), 1874- ; Hart, E. B. (Edwin Bret), 1874-1953
http://hdl.handle.net/2027/uiug.30112019758124.  , 1904
Link: http://hdl.handle.net/20..
 
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7

Chemical changes in the souring of milk and their relations..:

Van Slyke, Lucius L. (Lucius Lincoln), 1859-1931 ; Hart, E. B. (Edwin Bret), 1874-1953
http://hdl.handle.net/2027/uiug.30112019758074.  , 1904
Link: http://hdl.handle.net/20..
 
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8

Experiments in curing cheese at different temperatures:

Van Slyke, Lucius L. (Lucius Lincoln), 1859-1931 ; Smith, George A ; Hart, E. B. (Edwin Bret), 1874-1953
http://hdl.handle.net/2027/uiug.30112018455276.  , 1903
Link: http://hdl.handle.net/20..
 
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9

Rennet-enzyme as a factor in cheese-ripening:

Van Slyke, Lucius L. (Lucius Lincoln), 1859-1931 ; Hart, E. B. (Edwin Bret), 1874-1953 ; Harding, H. A. (Harry Alexis), 1871-
http://hdl.handle.net/2027/uiug.30112019757985.  , 1903
Link: http://hdl.handle.net/20..
 
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10

Conditions affecting chemical changes in cheese-ripening:

Van Slyke, Lucius L. (Lucius Lincoln), 1859-1931 ; Hart, E. B. (Edwin Bret), 1874-1953
http://hdl.handle.net/2027/uiug.30112018455250.  , 1903
Link: http://hdl.handle.net/20..
 
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11

The relation of carbon dioxide to proteolysis in the ripeni..:

Van Slyke, Lucius L. (Lucius Lincoln), 1859-1931 ; Hart, E. B. (Edwin Bret), 1874-1953
http://hdl.handle.net/2027/uiug.30112018455284.  , 1903
Link: http://hdl.handle.net/20..
 
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12

The status of phosphorus in certain food materials and anim..:

Hart, E. B. (Edwin Bret), 1874-1953 ; Andrews, W. H. (William H.)
http://hdl.handle.net/2027/uiug.30112019757993.  , 1903
Link: http://hdl.handle.net/20..
 
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13

Some of the compounds present in American cheddar cheese:

Van Slyke, Lucius L. (Lucius Lincoln), 1859-1931 ; Hart, E. B. (Edwin Bret), 1874-1953
http://hdl.handle.net/2027/uiug.30112019757837.  , 1902
Link: http://hdl.handle.net/20..
 
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14

A study of some of the salts formed by casein and paracasei..:

Van Slyke, Lucius L. (Lucius Lincoln), 1859-1931 ; Hart, E. B. (Edwin Bret), 1874-1953
http://hdl.handle.net/2027/uiug.30112019757787.  , 1902
Link: http://hdl.handle.net/20..
 
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15

Methods for the estimation of the proteolytic compounds con..:

Van Slyke, Lucius L. (Lucius Lincoln), 1859-1931 ; Hart, E. B. (Edwin Bret), 1874-1953
http://hdl.handle.net/2027/uiug.30112019757795.  , 1902
Link: http://hdl.handle.net/20..
 
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