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Journal of Dairy Science|December 22, 2006
Influence of calcium and phosphorus, lactose, and salt-to-moisture ratio on cheddar cheese quality: pH changes during ripeningP Upreti, L E MetzgerJournal of Dairy Science|May 17, 2006
Utilization of fourier transform infrared spectroscopy for measurement of organic phosphorus and bound calcium in cheddar cheeseP Upreti, L E MetzgerJournal of Dairy Science|January 24, 2006
Influence of calcium and phosphorus, lactose, and salt-to-moisture ratio on Cheddar cheese quality: manufacture and compositionP Upreti, L E MetzgerJournal of Dairy Science|March 2, 2006
Influence of calcium and phosphorus, lactose, and salt-to-moisture ratio on Cheddar cheese quality: pH buffering properties of cheeseP Upreti, P Bühlmann, L E MetzgerJournal of Dairy Science|January 24, 2006
Influence of calcium and phosphorus, lactose, and salt-to-moisture ratio on Cheddar cheese quality: proteolysis during ripeningP Upreti, L E Metzger, K D HayesJournal of Dairy Science|January 24, 2006
Influence of calcium and phosphorus, lactose, and salt-to-moisture ratio on Cheddar cheese quality: changes in residual sugars and water-soluble organic acids during ripeningP Upreti, L L McKay, L E MetzgerJournal of Dairy Science|January 7, 2003
Estimation and fortification of vitamin D3 in pasteurized process cheeseP Upreti, V V Mistry, J J WarthesenNepal Medical College Journal : NMCJ|February 28, 2012
A morphometric study of human pancreas in Nepalese peopleK S Basnet, T P Thapa, R P Upreti, et al.Pageof 1