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Journal of Dairy Science|March 5, 2018
Flavor and flavor chemistry differences among milks processed by high-temperature, short-time pasteurization or ultra-pasteurizationY Jo, D M Benoist, D M Barbano, et al.Journal of Dairy Science|May 23, 2012
The use of lactoperoxidase for the bleaching of fluid wheyR E Campbell, E J Kang, E Bastian, et al.Journal of Dairy Science|March 25, 2019
Does vitamin fortification affect light oxidation in fluid skim milk?A N Schiano, Y Jo, D M Barbano, et al.Journal of Food Science|September 11, 2012
Consumer awareness of salt and sodium reduction and sodium labelingM K Kim, K Lopetcharat, P D Gerard, et al.Journal of Dairy Science|April 11, 2016
Flavor and stability of milk proteinsT J Smith, R E Campbell, Y Jo, et al.Journal of Dairy Science|January 1, 2014
Short communication: Development of a novel method for the extraction of norbixin from whey and its subsequent quantification via high performance liquid chromatographyR E Campbell, I A L A Boogers, M A DrakeJournal of the American Veterinary Medical Association|July 1, 1994
Arthroscopic removal of osteochondral fragments from the proximal interphalangeal joint of the pelvic limbs in three horsesR K Schneider, C A Ragle, B G Carter, et al.Cellular Immunology|October 15, 1983
The suppression of experimental allergic encephalomyelitis in Lewis rats by treatment with myelin basic protein-cell conjugatesR M McKenna, B G Carter, J A Paterson, et al.Anaesthesia and Intensive Care|September 16, 2017
Impact of thrombelastography in paediatric intensive careB G Carter, E Carland, P Monagle, et al.Immunology|April 1, 1984
Suppression of the anti-trimellityl (TM) IgE response in mice by conjugates of TM with polyvinyl alcoholB Y Wei, V Holford-Strevens, B G Carter, et al.Pageof 23