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Journal of Dairy Science|September 22, 2010
Rheological properties and microstructure of Cheddar cheese made with different fat contentsN R Rogers, D J McMahon, C R Daubert, et al.Journal of Food Science|March 7, 2014
The distribution of fat in dried dairy particles determines flavor release and flavor stabilityC W Park, M A DrakeJournal of Dairy Science|September 14, 2020
Validation of fluid milk consumer segments using qualitative multivariate analysisW S Harwood, M A DrakeBulletin of the Medical Library Association|October 1, 1978
An information service for practicing veterinariansM A Drake, L A WoodsJournal of Dairy Science|December 27, 2021
Consumer perception of natural hot-pepper cheesesC M Racette, M A DrakeJournal of Dairy Science|August 14, 2018
Identification and characterization of fluid milk consumer groupsW S Harwood, M A DrakeAmerican Journal of Clinical Pathology|November 1, 1975
An epidemic in a coronary care unit caused by Pseudomonas speciesH A Cabrera, M A DrakeJournal of Dairy Science|June 18, 2013
Invited review: The effect of native and nonnative enzymes on the flavor of dried dairy ingredientsR E Campbell, M A DrakeThe Journal of the Oklahoma State Medical Association|November 1, 1996
Case report: scrotal cellulitis secondary to hot tub exposureJ B Forrest, M A DrakeComprehensive Reviews in Food Science and Food Safety|January 16, 2021
Flavor LexiconsM A Drake, G V CivillePageof 23