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P M Tomasula

Showing results (11-20 of 22) with videos related to

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Journal of Food Protection|June 14, 2000
Effect of carbon dioxide under high pressure on the survival of cheese starter culturesD L van Hekken, K T Rajkowski, P M Tomasula, et al.
Journal of Dairy Science|May 21, 2018
The effects of microfluidization on the physical, microbial, chemical, and coagulation properties of milkA J Bucci, D L Van Hekken, M H Tunick, et al.
Journal of Dairy Science|March 26, 2013
Computer simulation of energy use, greenhouse gas emissions, and process economics of the fluid milk processP M Tomasula, W C F Yee, A J McAloon, et al.
Journal of Dairy Science|January 26, 2016
Short communication: Electrospinning of casein/pullulan blends for food-grade applicationsP M Tomasula, A M M Sousa, S-C Liou, et al.
Journal of Food Science|September 3, 2009
Effectiveness of cross-flow microfiltration for removal of microorganisms associated with unpasteurized liquid egg white from process plantS Mukhopadhyay, P M Tomasula, D Van Hekken, et al.
Journal of Dairy Science|March 1, 1995
Preparation of casein using carbon dioxideP M Tomasula, J C Craig, R T Boswell, et al.
Journal of Dairy Science|June 22, 2007
Thermal inactivation of foot-and-mouth disease virus in milk using high-temperature, short-time pasteurizationP M Tomasula, M F Kozempel, R P Konstance, et al.
Journal of Dairy Science|August 23, 2011
Pilot-scale crossflow-microfiltration and pasteurization to remove spores of Bacillus anthracis (Sterne) from milkP M Tomasula, S Mukhopadhyay, N Datta, et al.
Journal of Dairy Science|January 24, 2009
Fate of lysostaphin in milk from individual cows through pasteurization and cheesemakingD L Van Hekken, R J Wall, G A Somkuti, et al.
Journal of Dairy Science|May 6, 2014
Computer simulation of energy use, greenhouse gas emissions, and costs for alternative methods of processing fluid milkP M Tomasula, N Datta, W C F Yee, et al.
Pageof 3

Showing results (11-20 of 22) with videos related to

Sort By:
Pageof 3
Journal of Food Protection|June 14, 2000
Effect of carbon dioxide under high pressure on the survival of cheese starter culturesD L van Hekken, K T Rajkowski, P M Tomasula, et al.
Journal of Dairy Science|May 21, 2018
The effects of microfluidization on the physical, microbial, chemical, and coagulation properties of milkA J Bucci, D L Van Hekken, M H Tunick, et al.
Journal of Dairy Science|March 26, 2013
Computer simulation of energy use, greenhouse gas emissions, and process economics of the fluid milk processP M Tomasula, W C F Yee, A J McAloon, et al.
Journal of Dairy Science|January 26, 2016
Short communication: Electrospinning of casein/pullulan blends for food-grade applicationsP M Tomasula, A M M Sousa, S-C Liou, et al.
Journal of Food Science|September 3, 2009
Effectiveness of cross-flow microfiltration for removal of microorganisms associated with unpasteurized liquid egg white from process plantS Mukhopadhyay, P M Tomasula, D Van Hekken, et al.
Journal of Dairy Science|March 1, 1995
Preparation of casein using carbon dioxideP M Tomasula, J C Craig, R T Boswell, et al.
Journal of Dairy Science|June 22, 2007
Thermal inactivation of foot-and-mouth disease virus in milk using high-temperature, short-time pasteurizationP M Tomasula, M F Kozempel, R P Konstance, et al.
Journal of Dairy Science|August 23, 2011
Pilot-scale crossflow-microfiltration and pasteurization to remove spores of Bacillus anthracis (Sterne) from milkP M Tomasula, S Mukhopadhyay, N Datta, et al.
Journal of Dairy Science|January 24, 2009
Fate of lysostaphin in milk from individual cows through pasteurization and cheesemakingD L Van Hekken, R J Wall, G A Somkuti, et al.
Journal of Dairy Science|May 6, 2014
Computer simulation of energy use, greenhouse gas emissions, and costs for alternative methods of processing fluid milkP M Tomasula, N Datta, W C F Yee, et al.
Pageof 3