Concepedia

George W. Kurtz

GW

3

Publications

275

Citations

3

H-Index

1951

Active since

Affiliations

University of Maryland, College Park(Current)

George W. Kurtz is an author at University of Maryland, College Park specializing in food technology, green chemistry, and natural sciences.

Top concepts

HealthChemistryBiochemistryFood ChemistryFood ProcessingFood TechnologyGreen ChemistryNatural SciencesFood PreservativesBioorganic Chemistry

Publications per year

1951–1956

3

Publications

3

2-Thiobarbituric Acid as a Reagent for Detecting Milk Fat Oxidation

Stuart Patton, George W. Kurtz · Journal of Dairy Science · 1951 · 201 citations · Full text

Compounds producing the kreis color reaction with particular reference to oxidized milk fat

Stuart Patton, Mark Keeney, George W. Kurtz · Journal of the American Oil Chemists Society · 1951 · 47 citations

Bioorganic Chemistry, Food Analysis, Green Chemistry +16

THE ABSORBABILITY OF NATURAL AND MODIFIED FATS <sup>a</sup>

Doris Howes Calloway, George W. Kurtz, John J. McMullen et al. · Journal of Food Science · 1956 · 27 citations

Rows per page

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