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Journal of Food Science
|
November 22, 2008
Consumer preferences for mild cheddar cheese flavors
S L Drake, P D Gerard, M A Drake
Journal of Dairy Science
|
October 23, 2010
Impact of fat reduction on flavor and flavor chemistry of Cheddar cheeses
M A Drake, R E Miracle, D J McMahon
Journal of Clinical Microbiology
|
June 1, 1990
Stability of viable-bacterium counts in liquid media used for preparation of inocula and subsequent impact on antimicrobial susceptibility test results
J A Hindler, A H Gonzalez, T A Drake
Journal of Dairy Science
|
July 16, 2014
The role of sodium in the salty taste of permeate
K M Frankowski, R E Miracle, M A Drake
Journal of Dairy Science
|
April 8, 2014
Short communication: norbixin and bixin partitioning in Cheddar cheese and whey
T J Smith, X E Li, M A Drake
Journal of Dairy Science
|
October 17, 2016
Short communication: The effect of raw milk cooling on sensory perception and shelf life of high-temperature, short-time (HTST)-pasteurized skim milk
A P Lee, D M Barbano, M A Drake
Journal of Dairy Science
|
January 16, 2017
The influence of ultra-pasteurization by indirect heating versus direct steam injection on skim and 2% fat milks
A P Lee, D M Barbano, M A Drake
Journal of Dairy Science
|
February 10, 2015
Short communication: The influence of solids concentration and bleaching agent on bleaching efficacy and flavor of sweet whey powder
M G Jervis, T J Smith, M A Drake
Journal of Dairy Science
|
October 1, 2021
Consumer perception of dried dairy ingredients: Healthy, natural, and sustainable?
A N Schiano, P D Gerard, M A Drake
The Journal of Antimicrobial Chemotherapy
|
January 1, 1985
Effects of sub-bactericidal concentrations of antibiotics in experimental models of endocarditis
T A Drake, W M Scheld, M A Sande
Page
of 70
Search research articles
Search
Showing results (221-230 of 694) with videos related to
Sort By:
Page
of 70
Journal of Food Science
|
November 22, 2008
Consumer preferences for mild cheddar cheese flavors
S L Drake, P D Gerard, M A Drake
Journal of Dairy Science
|
October 23, 2010
Impact of fat reduction on flavor and flavor chemistry of Cheddar cheeses
M A Drake, R E Miracle, D J McMahon
Journal of Clinical Microbiology
|
June 1, 1990
Stability of viable-bacterium counts in liquid media used for preparation of inocula and subsequent impact on antimicrobial susceptibility test results
J A Hindler, A H Gonzalez, T A Drake
Journal of Dairy Science
|
July 16, 2014
The role of sodium in the salty taste of permeate
K M Frankowski, R E Miracle, M A Drake
Journal of Dairy Science
|
April 8, 2014
Short communication: norbixin and bixin partitioning in Cheddar cheese and whey
T J Smith, X E Li, M A Drake
Journal of Dairy Science
|
October 17, 2016
Short communication: The effect of raw milk cooling on sensory perception and shelf life of high-temperature, short-time (HTST)-pasteurized skim milk
A P Lee, D M Barbano, M A Drake
Journal of Dairy Science
|
January 16, 2017
The influence of ultra-pasteurization by indirect heating versus direct steam injection on skim and 2% fat milks
A P Lee, D M Barbano, M A Drake
Journal of Dairy Science
|
February 10, 2015
Short communication: The influence of solids concentration and bleaching agent on bleaching efficacy and flavor of sweet whey powder
M G Jervis, T J Smith, M A Drake
Journal of Dairy Science
|
October 1, 2021
Consumer perception of dried dairy ingredients: Healthy, natural, and sustainable?
A N Schiano, P D Gerard, M A Drake
The Journal of Antimicrobial Chemotherapy
|
January 1, 1985
Effects of sub-bactericidal concentrations of antibiotics in experimental models of endocarditis
T A Drake, W M Scheld, M A Sande
Page
of 70