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M H Tunick

Showing results (1-10 of 16) with videos related to

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Journal of Dairy Science|November 1, 1987
Calcium in dairy productsM H Tunick
Journal of Dairy Science|September 13, 2000
Rheology of dairy foods that gel, stretch, and fractureM H Tunick
Journal of Dairy Science|December 19, 2002
Torsion gelometry of cheeseM H Tunick, D L Van Hekken
Journal of Food Protection|October 17, 2001
Heat treatment adaptations in Clostridium perfringens vegetative cellsJ S Novak, M H Tunick, V K Juneja
Journal of Dairy Science|May 21, 2005
Effect of frozen storage on the proteolytic and rheological properties of soft caprine milk cheeseD L Van Hekken, M H Tunick, Y W Park
Applied and Environmental Microbiology|September 30, 2000
Cold shock and its effect on ribosomes and thermal tolerance in Listeria monocytogenesD O Bayles, M H Tunick, T A Foglia, et al.
Journal of Food Science|November 13, 2007
Proteolytic and rheological properties of aging cheddar-like caprine milk cheeses manufactured at different times during lactationD L Van Hekken, M H Tunick, K A Soryal, et al.
Journal of Dairy Science|August 14, 2012
Impact of curd milling on the chemical, functional, and rheological properties of starter-free Queso FrescoD L Van Hekken, M H Tunick, L N Leggett, et al.
Journal of Dairy Science|August 27, 2013
Effect of hydrostatic high-pressure processing on the chemical, functional, and rheological properties of starter-free Queso FrescoD L Van Hekken, M H Tunick, N Y Farkye, et al.
Journal of Dairy Science|June 19, 2017
Comparing the effect of homogenization and heat processing on the properties and in vitro digestion of milk from organic and conventional dairy herdsD L Van Hekken, M H Tunick, D X Ren, et al.
Pageof 2

Showing results (1-10 of 16) with videos related to

Sort By:
Pageof 2
Journal of Dairy Science|November 1, 1987
Calcium in dairy productsM H Tunick
Journal of Dairy Science|September 13, 2000
Rheology of dairy foods that gel, stretch, and fractureM H Tunick
Journal of Dairy Science|December 19, 2002
Torsion gelometry of cheeseM H Tunick, D L Van Hekken
Journal of Food Protection|October 17, 2001
Heat treatment adaptations in Clostridium perfringens vegetative cellsJ S Novak, M H Tunick, V K Juneja
Journal of Dairy Science|May 21, 2005
Effect of frozen storage on the proteolytic and rheological properties of soft caprine milk cheeseD L Van Hekken, M H Tunick, Y W Park
Applied and Environmental Microbiology|September 30, 2000
Cold shock and its effect on ribosomes and thermal tolerance in Listeria monocytogenesD O Bayles, M H Tunick, T A Foglia, et al.
Journal of Food Science|November 13, 2007
Proteolytic and rheological properties of aging cheddar-like caprine milk cheeses manufactured at different times during lactationD L Van Hekken, M H Tunick, K A Soryal, et al.
Journal of Dairy Science|August 14, 2012
Impact of curd milling on the chemical, functional, and rheological properties of starter-free Queso FrescoD L Van Hekken, M H Tunick, L N Leggett, et al.
Journal of Dairy Science|August 27, 2013
Effect of hydrostatic high-pressure processing on the chemical, functional, and rheological properties of starter-free Queso FrescoD L Van Hekken, M H Tunick, N Y Farkye, et al.
Journal of Dairy Science|June 19, 2017
Comparing the effect of homogenization and heat processing on the properties and in vitro digestion of milk from organic and conventional dairy herdsD L Van Hekken, M H Tunick, D X Ren, et al.
Pageof 2