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E.G. Hood

Influence of Penicillin and other Antibiotics on Lactic Streptococci in Starter Cultures used in Cheddar Cheesemaking
1949 · H. Katznelson, E.G. Hood · Journal of Dairy Science · 23
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The Degree of Fat Dispersion in Cheese Milk and its Relation to the Mechanism of Increased Lipase Action in Agitated Milk
1945 · I. Hlynka, E.G. Hood, et al. · Journal of Dairy Science · 11
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Agitation and Temperature of Cheese Milk and the Development of Rancid and Unclean Flavors in Cheddar Cheese
1943 · I. Hlynka, E.G. Hood, et al. · Journal of Dairy Science · 11
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The Reversibility of Oxidative Inactivation of Milk Lipase in Relation to its Activity in Cheddar Cheese
1942 · I. Hlynka, E.G. Hood · Journal of Dairy Science · 11
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The Microbiological Analysis of Butter
1933 · E.H. Parfitt, E.G. Hood, et al. · Journal of Dairy Science · 8
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A Study On Methods for Determining Numbers of Moulds and Yeasts in Butter
1931 · A.H. White, E.G. Hood · Journal of Dairy Science · 8
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Effect of Proteolysis on Lipase Induced Rancidity in Cheddar Cheese
1941 · I. Hlynka, E.G. Hood, et al. · Journal of Dairy Science · 7
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A New Type of Bacterial Spoilage in Canadian Process Cheese1
2016 · E.G. Hood, J. F. Bowen · Scientific Agriculture · 5
Homogenization of market milk.
1947 · E.G. Hood, Allan White · 5
Penicillin in Relation to Acid Production in Milk by Starter Cultures Used in Cheddar Cheesemaking
1949 · H. Katznelson, E. G. Hood · Science · 4
The Effect of Copper on Lipase Activity in Cheddar Cheese
1942 · I. Hlynka, E.G. Hood, et al. · Journal of Dairy Science · 4
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Milk Lipase and Milk Flavor
1942 · I. Hlynka, E.G. Hood · Journal of Dairy Science · 4
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A Study of Methods for Determining Numbers of Moulds and Yeasts in Butter
1931 · A.H. White, E.G. Hood · Journal of Dairy Science · 4
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Clarification of Milk
1920 · Charles E. Marshall, E.G. Hood, et al. · Journal of Dairy Science · 4
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354. The application of fat-acidity determination to a study of lipolytic flavour defects in cheddar cheese
1947 · I. Hlynka, E. G. Hood · Journal of Dairy Research · 3
Keeping quality of cheese with rancid and unclean flavors
1944 · I. Hlynka, E.G. Hood · 3
Cheddar cheese problems.
1950 · E.G. Hood · 2
Fruity Flavour in Cheddar Cheese1
2016 · E.G. Hood, Cheryl Gibson, et al. · Scientific Agriculture · 1
Rind rot or wet end in Canadian Cheddar cheese.
1950 · E.G. Hood, Cheryl Gibson, et al. · 1
Rating the Acid-Producing Ability of Starters for Cheddar Cheesemaking
1947 · I. Hlynka, E.G. Hood · Journal of Dairy Science · 1
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Cracked rinds in Cheddar cheese.
1950 · E.G. Hood, Cheryl Gibson
Mould control in the cheese factory curing-room.
1950 · E.G. Hood, Cheryl Gibson
Milk flavours. A study of milk flavours and causes of flavour defects together with ways and means for correction.
1950 · E.G. Hood
New and Improved Methods of Extracting Fat from Cheese, Fresh Curd and Milk for Fat Acidity Determination1
1949 · J. F. Bowen, E.G. Hood, et al. · Scientific Agriculture
Brown Discoloration in Malted Process Cheese 1
1948 · I. HLYNKA, E. G. HOOD · Journal of Food Science
Works count: 28
Citation count: 120
H-index: 7
I10-index: 4
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