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Journal of Food Science|October 24, 2017
Consumer Perception of Retail Pork Bacon Attributes Using Adaptive Choice-based Conjoint Analysis and Maximum Differential ScalingK G McLean, D J Hanson, S M Jervis, et al.Journal of Dairy Science|August 11, 2006
Enhanced nutty flavor formation in cheddar cheese made with a malty Lactococcus lactis adjunct cultureM E Carunchia Whetstine, M A Drake, J R Broadbent, et al.Journal of Food Science|February 10, 2009
The impact of agglomeration and storage on flavor and flavor stability of whey protein concentrate 80% and whey protein isolateB J Wright, S E Zevchak, J M Wright, et al.Journal of Dairy Science|April 24, 2010
Comparison of composition and sensory properties of 80% whey protein and milk serum protein concentratesJ Evans, J Zulewska, M Newbold, et al.Journal of Dairy Science|January 22, 2013
Influence of heating and acidification on the flavor of whey protein isolateS S White, K M Fox, S M Jervis, et al.Anaesthesia and Intensive Care|December 1, 1994
A comparison of syringes to collect blood for analysis of gases, electrolytes and glucoseB G Carter, J Tibballs, M Hochmann, et al.Critical Care Medicine|July 11, 1998
Accuracy of two pulse oximeters at low arterial hemoglobin-oxygen saturationB G Carter, J B Carlin, J Tibballs, et al.Equine Veterinary Journal|May 1, 1993
Assessment and treatment of equine humeral fractures: retrospective study of 54 cases (1972-1990)B G Carter, R K Schneider, J Hardy, et al.Journal of Dairy Science|May 29, 2017
Drivers of choice for fluid milk versus plant-based alternatives: What are consumer perceptions of fluid milk?K S McCarthy, M Parker, A Ameerally, et al.Journal of Dairy Science|June 5, 2003
Effects of standardization of whole milk with dry milk protein concentrate on the yield and ripening of reduced-fat cheddar cheeseShakeel-Ur-Rehman, N Y Farkye, T Considine, et al.Pageof 23