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M A Drake

Showing results (171-180 of 178) with videos related to

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Journal of Dairy Science|August 26, 2004
Characterization of nutty flavor in cheddar cheeseY K Avsar, Y Karagul-Yuceer, M A Drake, et al.
Journal of Dairy Science|September 9, 2006
Mexican chihuahua cheese: sensory profiles of young cheeseD L Van Hekken, M A Drake, F J Molina Corral, et al.
Journal of Food Science|November 13, 2007
Sources of umami taste in Cheddar and Swiss cheesesS L Drake, M E Carunchia Whetstine, M A Drake, et al.
Food Research International (Ottawa, Ont.)|December 9, 2020
A cross-cultural sensory analysis of skim powdered milk produced from pasture and non-pasture dietsZ Cheng, M G O'Sullivan, J P Kerry, et al.
Journal of Dairy Science|September 19, 2009
The effect of aging on low-fat, reduced-fat, and full-fat Cheddar cheese textureN R Rogers, M A Drake, C R Daubert, et al.
Journal of Dairy Science|June 22, 2007
Characterization of flavor and texture development within large (291 kg) blocks of Cheddar cheeseM E Carunchia Whetstine, P J Luck, M A Drake, et al.
Journal of Dairy Science|December 24, 2011
Effect of temperature and bleaching agent on bleaching of liquid Cheddar wheyM A D Listiyani, R E Campbell, R E Miracle, et al.
Journal of Dairy Science|June 11, 2014
Effect of sodium, potassium, magnesium, and calcium salt cations on pH, proteolysis, organic acids, and microbial populations during storage of full-fat Cheddar cheeseD J McMahon, C J Oberg, M A Drake, et al.
Pageof 18

Showing results (171-180 of 178) with videos related to

Sort By:
Pageof 18
You have reached the last page of results.This site can display upto 178 results.
Journal of Dairy Science|August 26, 2004
Characterization of nutty flavor in cheddar cheeseY K Avsar, Y Karagul-Yuceer, M A Drake, et al.
Journal of Dairy Science|September 9, 2006
Mexican chihuahua cheese: sensory profiles of young cheeseD L Van Hekken, M A Drake, F J Molina Corral, et al.
Journal of Food Science|November 13, 2007
Sources of umami taste in Cheddar and Swiss cheesesS L Drake, M E Carunchia Whetstine, M A Drake, et al.
Food Research International (Ottawa, Ont.)|December 9, 2020
A cross-cultural sensory analysis of skim powdered milk produced from pasture and non-pasture dietsZ Cheng, M G O'Sullivan, J P Kerry, et al.
Journal of Dairy Science|September 19, 2009
The effect of aging on low-fat, reduced-fat, and full-fat Cheddar cheese textureN R Rogers, M A Drake, C R Daubert, et al.
Journal of Dairy Science|June 22, 2007
Characterization of flavor and texture development within large (291 kg) blocks of Cheddar cheeseM E Carunchia Whetstine, P J Luck, M A Drake, et al.
Journal of Dairy Science|December 24, 2011
Effect of temperature and bleaching agent on bleaching of liquid Cheddar wheyM A D Listiyani, R E Campbell, R E Miracle, et al.
Journal of Dairy Science|June 11, 2014
Effect of sodium, potassium, magnesium, and calcium salt cations on pH, proteolysis, organic acids, and microbial populations during storage of full-fat Cheddar cheeseD J McMahon, C J Oberg, M A Drake, et al.
Pageof 18