Showing results (191-200 of 226) with videos related to
Sort By:
Pageof 23
Journal of Food Science|November 22, 2008
Characterization of alkylmethoxypyrazines contributing to earthy/bell pepper flavor in farmstead cheddar cheeseE R D Neta, R E Miracle, T H Sanders, et al.Journal of Food Science|June 4, 2009
Effects of pH adjustment and sodium ions on sour taste intensity of organic acidsE R D Neta, S D Johanningsmeier, M A Drake, et al.Journal of Dairy Science|January 24, 2006
Flavor profiles of full-fat and reduced-fat cheese and cheese fat made from aged Cheddar with the fat removed using a novel processM E Carunchia Whetstine, M A Drake, B K Nelson, et al.Journal of Dairy Science|September 8, 2024
Consumer perception of sweeteners in yogurtE Crown, D Rovai, C M Racette, et al.Journal of Dairy Science|March 22, 2003
Determining flavor and flavor variability in commercially produced liquid cheddar wheyM E Carunchia Whetstine, J D Parker, M A Drake, et al.Journal of Dairy Science|July 25, 2008
Microbiological, chemical, and sensory characteristics of Swiss cheese manufactured with adjunct Lactobacillus strains using a low cooking temperatureN A Kocaoglu-Vurma, W J Harper, M A Drake, et al.Journal of Orthopaedic Research : Official Publication of the Orthopaedic Research Society|November 1, 1995
Biomechanical properties of third carpal articular cartilage in exercised and nonexercised horsesJ L Palmer, A L Bertone, J Mansour, et al.European Journal of Biochemistry|December 5, 1991
Nuclear magnetic resonance studies of the snake toxin echistatin. 1H resonance assignments and secondary structureR M Cooke, B G Carter, D M Martin, et al.Journal of Food Protection|April 7, 2009
Impact of storage temperature and product pH on the survival of Listeria monocytogenes in vacuum-packaged souseM K Kim, W Bang, M A Drake, et al.Journal of Dairy Science|December 14, 2020
Consumer perception of smoked Cheddar cheeseR S Del Toro-Gipson, P V Rizzo, D J Hanson, et al.Pageof 23