A Promise Kept

作者: W. James Harper

DOI: 10.1146/ANNUREV-FOOD-070109-104321

关键词:

摘要: This article is largely biographical and relates to my experiences of the past 67 years in research teaching, both equal importance life. I was fortunate start at beginning development instrumental methods analysis have eagerly embraced each new methodology as it became available. paper dedicated all those students colleagues who taught me much whose efforts are mainly responsible for what has been accomplished our work with food science technology. The focused primarily on trying find out “why” behind problems that food, especially dairy products area, encountered over 65 years. teaching tried foster thinking problem solving.

参考文章(70)
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Roy E. Carawan, W. James Harper, The Effect of Process Design on Reduced Water Use and Waste in Dairy Processing Ohio State University. Water Resources Center. ,(1980)
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J. Y. Wang, W. J. Harper, Amino acid catabolism in Cheddar cheese slurries. II. Evaluation of transamination. Milchwissenschaft-milk Science International. ,vol. 35, pp. 598- 599 ,(1980)
R. R. Pereira, W. J. Harper, I. A. Gould, Heat released volatile sulphur compounds in fluid milk products. I. Volatile sulphur compounds in heated milk products. Centennial Res. Ser. Dep. Dairy Tech., Ohio St. Univ.. ,vol. 7, pp. 1- 10 ,(1970)
I. A. Gould, R. R. Pereira, W. J. Harper, Heat released volatile sulphur compounds in fluid milk products. II. Factors affecting the heat release of volatile sulphur compounds. Centennial Res. Ser. Dep. Dairy Tech., Ohio St. Univ.. ,vol. 7, pp. 11- 21 ,(1970)
W. J. Harper, The effect of starter micro-organisms on the manufacture and ripening of selected Italian cheeses. Milchwissenschaft-milk Science International. ,vol. 25, pp. 14- 18 ,(1970)
W. J. Harper, Antibiotic-protein interaction on the acid coagulation of milk. American Milk Review. ,vol. 22, pp. 32- 94 ,(1960)