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Journal of Dairy Science|January 16, 2017
Milk fat threshold determination and the effect of milk fat content on consumer preference for fluid milkK S McCarthy, K Lopetcharat, M A DrakeJournal of Dairy Science|March 5, 2003
The impact of fortification with conjugated linoleic acid (CLA) on the quality of fluid milkW Campbell, M A Drake, D K LarickFood Microbiology|April 10, 2007
Recovery and detection of Vibrio vulnificus during cold storageW Bang, M A Drake, L A JaykusJournal of Food Science|December 18, 2015
Preference Mapping of Soymilk with Different U.S. ConsumersS E Lawrence, K Lopetcharat, M A DrakeJournal of Dairy Science|August 25, 2018
Invited review: Sugar reduction in dairy productsH R McCain, S Kaliappan, M A DrakeJournal of Dairy Science|July 30, 2018
Consumer acceptance of natural sweeteners in protein beveragesM N Parker, K Lopetcharat, M A DrakeCellular Immunology|October 15, 1984
Studies on the mechanism of suppression of experimental allergic encephalomyelitis induced by myelin basic protein-cell conjugatesR M McKenna, B G Carter, A H SehonJournal of Dairy Science|May 19, 2009
Effect of nitrogen flushing and storage temperature on flavor and shelf-life of whole milk powderM A Lloyd, S J Hess, M A DrakeJournal of Food Science|July 5, 2012
Alternative bleaching methods for Cheddar cheese wheyE J Kang, T J Smith, M A DrakeJournal of Food Protection|January 14, 2004
Impact of cold and cold-acid stress on poststress tolerance and virulence factor expression of Escherichia coli O157:H7D Elhanafi, B Leenanon, W Bang, et al.Pageof 23