Concepedia

F. H. McDowall

FH

14

Publications

255

Citations

12

H-Index

1925

Active since

Affiliations

Fonterra (New Zealand)(Current)

F. H. McDowall is an author at Fonterra (New Zealand) specializing in health sciences, food quality, and food chemistry.

Top concepts

HealthFood QualityFood ChemistryFood TechnologyNutritionMicrobiologyChemistryFood SafetyPublic HealthAnimal Science

Publications per year

1925–1964

14

Publications

14

502. The vitamin A potency of New Zealand butter

Arlene McDowell, F. H. McDowall · Journal of Dairy Research · 1953 · 32 citations

Nutrition, Food Analysis, Agricultural Economics +17

135. Studies on the Chemistry of Cheddar Cheese making

F. H. McDowall, R. M. Dolby · Journal of Dairy Research · 1936 · 27 citations

Engineering, Chemistry, Food Chemistry +19

371. The properties of New Zealand butters and butterfats I. Iodine, reichert and saponification values and softening points of monthly samples of butterfats from nine commercial factories over four years

G. A. Cox, F. H. McDowall · Journal of Dairy Research · 1948 · 23 citations

Food Chemistry, Nutrition, Food Composition +14

217. The white particles in mature Cheddar cheese

F. H. McDowall, Arlene McDowell · Journal of Dairy Research · 1939 · 22 citations

Food Chemistry, Biochemistry, Calcium Lactate +10

152. Studies on the chemistry of Cheddar cheese making. V. Factors influencing the acidity and mineral content of cheese

R. M. Dolby, F. H. McDowall, Arlene McDowell · Journal of Dairy Research · 1937 · 21 citations

Food Chemistry, Lactose Content, Lactose Concentration +10

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