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Journal of Dairy Science|November 12, 2021
Consumer perception of ice cream and frozen desserts in the "better-for-you" categoryL R Sipple, C M Racette, A N Schiano, et al.Journal of Food Protection|April 20, 2000
Survival of Escherichia coli O157:H7 in buttermilk as affected by contamination point and storage temperatureS C McIngvale, X Q Chen, J L McKillip, et al.Journal of Dairy Science|November 9, 2024
Extrinsic attributes that drive consumer purchase of block mozzarellaK Homwongpanich, M E Watson, D Rovai, et al.Journal of Dairy Science|October 24, 2007
Chemical properties and consumer perception of fluid milk from conventional and pasture-based production systemsA E Croissant, S P Washburn, L L Dean, et al.Journal of Dairy Science|May 26, 2020
Role of sweeteners on temporality and bar hardening of protein barsH R M Keefer, S Nishku, P D Gerard, et al.Journal of Dairy Science|October 18, 2020
Consumer perception of the sustainability of dairy products and plant-based dairy alternativesA N Schiano, W S Harwood, P D Gerard, et al.Journal of Dairy Science|March 5, 2021
Child preferences and perceptions of fluid milk in school meal programsL R Sipple, A N Schiano, D C Cadwallader, et al.Journal of Dairy Science|June 4, 2019
Consumer insights on prepackaged Cheddar cheese shreds using focus groups, conjoint analysis, and qualitative multivariate analysisK C Speight, A N Schiano, W S Harwood, et al.Journal of Food Science|March 16, 2012
Effects of starter culture and storage on the flavor of liquid wheyR E Campbell, R E Miracle, P D Gerard, et al.Journal of Food Science|October 10, 2013
The influence of bleaching agent and temperature on bleaching efficacy and volatile components of fluid whey and whey retentateA J Fox, T J Smith, P D Gerard, et al.Pageof 23