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Vakaleris-Price and Hull Methods for Determining Soluble Tyrosine and Tryptophan in Blue Cheese

Journal of dairy science, 1982-01, Vol.65 (5), p.707-711

1982

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Purification and Identification of a Nicotinic Acid-Replacing Substance from Vitamin-Free Acid Hydrolyzed Casein

Journal of dairy science, 1983-04, Vol.66 (4), p.750-755

1983

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Detection and Characterization of a Nicotinic Acid-Replacing Substance in Vitamin-Free Acid Hydrolyzed Casein

Journal of dairy science, 1983-04, Vol.66 (4), p.743-749

1983

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Drag method as a finite element mesh generation scheme

Computers & structures, 1979-01, Vol.10 (1), p.343-346

1979

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Component Balance in Mixed Lactic Starters as influenced by Preservative Procedures

Journal of dairy science, 1974-01, Vol.57 (1), p.124-127

1974

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Effect of some manufacturing variables on the leakage defect of blue cheese

Journal of dairy science, 1971-11, Vol.54 (11), p.1615-1621

1971

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Isolation of inhibitory factor in raw milk whey active against propionibacteria

Applied microbiology, 1971-10, Vol.22 (4), p.552

1971

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Differential agar medium for separating Streptococcus lactis and Streptococcus cremoris

Applied microbiology, 1969-11, Vol.18 (5), p.755

1969

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Diacetyl production by Propionibacterium shermanii in milk cultures

Canadian journal of microbiology, 1970-12, Vol.16 (12), p.1231

1970

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Evaluation of filters for removal of bacteriophages from air

Applied microbiology, 1966-07, Vol.14 (4), p.497

1966

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Post-Hoop Curd Handling in the United States Cheddar Cheese Industry

Journal of dairy science, 1969-06, Vol.52 (6), p.803-807

1969

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Microstructure of various chemical compounds crystallized on Cheddar cheese

Journal of food protection, 1982-05, Vol.45 (7), p.594-596

1982

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Scanning Electron Microscopy of Blue Cheese: Mold Growth during Maturation

Journal of dairy science, 1979-09, Vol.62 (9), p.1384-1389

1979

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Effects of fat content on the microstructure of Domiati-type cheese [Flavor]

Journal of food protection, 1981-07, Vol.44 (7), p.496-499

1981

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Role of Enterococci in Cheddar Cheese: Proteolytic Activity and Lactic Acid Development

Journal of food protection, 1975, Vol.38 (1), p.3-7

1975

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Role of Enterococci in Cheddar Cheese: Free Fatty Acid Appearance and Citric Acid Utilization

Journal of food protection, 1975-01, Vol.38 (2), p.78-83

1975

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ROLE OF ENTEROCOCCI IN CHEDDAR CHEESE: GROWTH OF ENTEROCOCCI DURING MANUFACTURE AND CURING

Journal of food protection, 1973-01, Vol.36 (12), p.613-618

1973

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Vakaleris-Price and Hull Methods for Determining Soluble Tyrosine and Trytophan in Blue Cheese

Journal of dairy science, 1982-05, Vol.65 (5), p.707

1982

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AN AGAR MEDIUM FOR THE DIFFERENTIAL ENUMERATION OF YOGURT STARTER BACTERIA

Journal of food protection, 1974-05, Vol.37 (5), p.272-276

1974

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Organoleptic and gas chromatographic analyses of cultured buttermilk

Journal of food quality, 1985-12, Vol.8 (2-3), p.199-207

1985

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Heat-Resistant Psychrotrophic Bacteria Isolated from Pasteurized Milk

Journal of food protection, 1977-05, Vol.40 (5), p.329

1977

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Heat-Resistant Psychrotrophic Bacteria Isolated from Pasteurized Milk 1

Journal of food protection, 1977-02, Vol.40 (2), p.101-108

1977

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CHANGES IN MILK, WHEY, AND BLUE CHEESE AS INDUCED BY BENZOYL PEROXIDE

Journal of food protection, 1974-05, Vol.37 (5), p.244-249

1974

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Heat resistant psychrotrophic bacteria isolated from pasteurized milk

Journal of food protection, 1977-01, Vol.40 (2), p.101-108

1977

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A Strain of Pseudomonas aeruginosa Resistant to a Quaternary Ammonium Compound1

Journal of milk and food technology, 1976-08, Vol.39 (8), p.546-550

1976

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Vakaleris-Price and Hull Methods for Determining Soluble Tyrosine and Tryptophan in Blue Cheese

Purification and Identification of a Nicotinic Acid-Replacing Substance from Vitamin-Free Acid Hydrolyzed Casein

Detection and Characterization of a Nicotinic Acid-Replacing Substance in Vitamin-Free Acid Hydrolyzed Casein

Drag method as a finite element mesh generation scheme

Component Balance in Mixed Lactic Starters as influenced by Preservative Procedures

Effect of some manufacturing variables on the leakage defect of blue cheese

Isolation of inhibitory factor in raw milk whey active against propionibacteria

Differential agar medium for separating Streptococcus lactis and Streptococcus cremoris

Diacetyl production by Propionibacterium shermanii in milk cultures

Evaluation of filters for removal of bacteriophages from air

Post-Hoop Curd Handling in the United States Cheddar Cheese Industry

Microstructure of various chemical compounds crystallized on Cheddar cheese

Scanning Electron Microscopy of Blue Cheese: Mold Growth during Maturation

Effects of fat content on the microstructure of Domiati-type cheese [Flavor]

Role of Enterococci in Cheddar Cheese: Proteolytic Activity and Lactic Acid Development

Role of Enterococci in Cheddar Cheese: Free Fatty Acid Appearance and Citric Acid Utilization

ROLE OF ENTEROCOCCI IN CHEDDAR CHEESE: GROWTH OF ENTEROCOCCI DURING MANUFACTURE AND CURING

Vakaleris-Price and Hull Methods for Determining Soluble Tyrosine and Trytophan in Blue Cheese

AN AGAR MEDIUM FOR THE DIFFERENTIAL ENUMERATION OF YOGURT STARTER BACTERIA

Organoleptic and gas chromatographic analyses of cultured buttermilk

Heat-Resistant Psychrotrophic Bacteria Isolated from Pasteurized Milk

Heat-Resistant Psychrotrophic Bacteria Isolated from Pasteurized Milk 1

CHANGES IN MILK, WHEY, AND BLUE CHEESE AS INDUCED BY BENZOYL PEROXIDE

Heat resistant psychrotrophic bacteria isolated from pasteurized milk

A Strain of Pseudomonas aeruginosa Resistant to a Quaternary Ammonium Compound1

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