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Food Chemistry|December 31, 2017
Calcium-induced skim milk gels using different calcium saltsL Lin, M Wong, H C Deeth, et al.Journal of Dairy Science|July 1, 1983
Homogenized milk and atherosclerotic disease: a reviewH C DeethJournal of Food Protection|March 7, 2019
Yogurt: Nutritive and Therapeutic AspectsH C Deeth, A Y TamimeJournal of Dairy Science|October 24, 2008
Effect of calcium on the physical properties of stirred probiotic yogurtL Ramasubramanian, C Restuccia, H C DeethJournal of Dairy Science|May 25, 2011
The composition of interfacial material from skim milk foamsS Kamath, R E Webb, H C DeethThe Journal of Applied Bacteriology|March 1, 1987
A numerical taxonomic study of psychrotrophic bacteria associated with lipolytic spoilage of raw milkA W Shelley, H C Deeth, I C MacRaeThe Journal of Dairy Research|August 1, 1987
Comparison of a simple butterfat agar medium with other media used for isolation and enumeration of lipolytic bacteria from dairy productsA W Shelley, H C Deeth, I C MacRaeThe Journal of Applied Bacteriology|November 1, 1986
Growth of lipolytic psychrotrophic pseudomonads in raw and ultra-heat-treated milkA W Shelley, H C Deeth, I C MacRaeCritical Reviews in Food Science and Nutrition|October 25, 2008
Volatile sulphur compounds in UHT milkZ Al-Attabi, B R D'Arcy, H C DeethPageof 693