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Effect of milk fat on the sensory properties of chocolate ice cream

Journal of dairy science, 1999-07, Vol.82 (7), p.1425-1432

1999

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Sensory and Physical Properties of Ice Creams Containing Milk Fat or Fat Replacers

Journal of dairy science, 1998-05, Vol.81 (5), p.1222-1228

1998

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Improving survival of culture bacteria in frozen desserts by microentrapment

Journal of dairy science, 1993-07, Vol.76 (7), p.1902-1907

1993

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Antiproliferative Effects of Yogurt Fractions Obtained by Membrane Dialysis on Cultured Mammalian Intestinal Cells

Journal of dairy science, 1997-10, Vol.80 (10), p.2325-2329

1997

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Nonstarter Lactobacilli in Cheddar Cheese: A Review

Journal of dairy science, 1990-06, Vol.73 (6), p.1395-1410

1990

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Effects of Milk Fat, Cocoa Butter, or Selected Fat Replacers on Flavor Volatiles of Chocolate Ice Cream

Journal of dairy science, 2001-01, Vol.84 (1), p.21-30

2001

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Effect of Milk Fat, Cocoa Butter, and Whey Protein Fat Replacers on the Sensory Properties of Lowfat and Nonfat Chocolate Ice Cream

Journal of dairy science, 2000-10, Vol.83 (10), p.2216-2223

2000

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Lowfat Ice Creams from Freeze-Concentrated Versus Heat-Concentrated Nonfat Milk Solids

Journal of dairy science, 1995-11, Vol.78 (11), p.2345-2351, Article 2345

1995

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REDUCING MICROBIAL POPULATIONS ON BEEF TISSUES: CONCENTRATION AND TEMPERATURE OF LACTIC ACID

Journal of food safety, 1989-10, Vol.10 (3), p.181-190

1989

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Interaction of concentration and temperature of acetic acid solution on reduction of various species of microorganisms on beef surfaces

Journal of food protection, 1989-05, Vol.52 (5), p.312-315

1989

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Microentrapment of lactobacilli in calcium alginate gels

Journal of food science, 1993-05, Vol.58 (3), p.557-561

1993

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Selected Properties of Lipase and Protease of Pseudomonas fluorescens 27 Produced in Four Media

Journal of dairy science, 1984-08, Vol.67 (8), p.1680-1687

1984

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Peptidase Profiling of Lactobacilli Associated with Cheddar Cheese and Its Application to Identification and Selection of Strains for Cheese-Ripening Studies

Journal of dairy science, 1990-06, Vol.73 (6), p.1454-1464

1990

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Microbiological and sensory tests of beef treated with acetic and formic acids

Journal of food protection, 1986-03, Vol.49 (3), p.207-210

1986

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Means differ by .051% in collaborative study of Babcock and ether extraction fat tests

Journal of dairy science, 1985-07, Vol.68 (7), p.1642-1646

Marshall, R.T

1985

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Effect of Milk Fat, Cocoa Butter, and Whey Protein Fat Replacers on the Sensory Properties of Lowfat and Nonfat Chocolate Ice Cream1

Journal of dairy science, 2000-10, Vol.83 (10), p.2216-2223

2000

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Evaluation of swab and tissue excision methods for recovering microorganisms from washed and sanitized beef carcasses

Journal of food protection, 1987-09, Vol.50 (9), p.741-743

1987

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Microbiological quality of raw ground chicken processed at high isostatic pressure

Journal of food protection, 1996-02, Vol.59 (2), p.146-150

1996

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Effect of Milk Fat on the Sensory Properties of Chocolate Ice Cream1

Journal of dairy science, 1999-07, Vol.82 (7), p.1425-1432

1999

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Effects of Milk Fat, Cocoa Butter, or Selected Fat Replacers on Flavor Volatiles of Chocolate Ice Cream1

Journal of dairy science, 2001-01, Vol.84 (1), p.21-30

2001

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Peptides produced by selected lactose-positive and lactose-negative lactococci in a model cheese ripening system

Journal of dairy science, 1989-12, Vol.72 (12), p.3143-3148

1989

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Characterization of glycosidases produced by Pseudomonas fluorescens 26 [in foods]

Journal of food protection, 1983-08, Vol.46 (8), p.676-680

1983

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Effect of histidine on thermostability of lipase and protease of Pseudomonas fluorescens 27

Journal of dairy science, 1985-03, Vol.68 (3), p.594-604

1985

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Short-chain fatty acids as sanitizers for beef

Journal of food protection, 1980-03, Vol.43 (3), p.168-171

1980

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Sensory and Physical Properties of Ice Creams Containing Milk Fat or Fat Replacers1

Journal of dairy science, 1998-05, Vol.81 (5), p.1222-1228

1998

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Effect of milk fat on the sensory properties of chocolate ice cream

Sensory and Physical Properties of Ice Creams Containing Milk Fat or Fat Replacers

Improving survival of culture bacteria in frozen desserts by microentrapment

Antiproliferative Effects of Yogurt Fractions Obtained by Membrane Dialysis on Cultured Mammalian Intestinal Cells

Nonstarter Lactobacilli in Cheddar Cheese: A Review

Effects of Milk Fat, Cocoa Butter, or Selected Fat Replacers on Flavor Volatiles of Chocolate Ice Cream

Effect of Milk Fat, Cocoa Butter, and Whey Protein Fat Replacers on the Sensory Properties of Lowfat and Nonfat Chocolate Ice Cream

Lowfat Ice Creams from Freeze-Concentrated Versus Heat-Concentrated Nonfat Milk Solids

REDUCING MICROBIAL POPULATIONS ON BEEF TISSUES: CONCENTRATION AND TEMPERATURE OF LACTIC ACID

Interaction of concentration and temperature of acetic acid solution on reduction of various species of microorganisms on beef surfaces

Microentrapment of lactobacilli in calcium alginate gels

Selected Properties of Lipase and Protease of Pseudomonas fluorescens 27 Produced in Four Media

Peptidase Profiling of Lactobacilli Associated with Cheddar Cheese and Its Application to Identification and Selection of Strains for Cheese-Ripening Studies

Microbiological and sensory tests of beef treated with acetic and formic acids

Means differ by .051% in collaborative study of Babcock and ether extraction fat tests

Effect of Milk Fat, Cocoa Butter, and Whey Protein Fat Replacers on the Sensory Properties of Lowfat and Nonfat Chocolate Ice Cream1

Evaluation of swab and tissue excision methods for recovering microorganisms from washed and sanitized beef carcasses

Microbiological quality of raw ground chicken processed at high isostatic pressure

Effect of Milk Fat on the Sensory Properties of Chocolate Ice Cream1

Effects of Milk Fat, Cocoa Butter, or Selected Fat Replacers on Flavor Volatiles of Chocolate Ice Cream1

Peptides produced by selected lactose-positive and lactose-negative lactococci in a model cheese ripening system

Characterization of glycosidases produced by Pseudomonas fluorescens 26 [in foods]

Effect of histidine on thermostability of lipase and protease of Pseudomonas fluorescens 27

Short-chain fatty acids as sanitizers for beef

Sensory and Physical Properties of Ice Creams Containing Milk Fat or Fat Replacers1

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