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Journal of Dairy Science|March 5, 2003
The impact of fortification with conjugated linoleic acid (CLA) on the quality of fluid milkW Campbell, M A Drake, D K LarickFood Microbiology|April 10, 2007
Recovery and detection of Vibrio vulnificus during cold storageW Bang, M A Drake, L A JaykusJournal of Dairy Science|February 23, 2011
The effect of starter culture and annatto on the flavor and functionality of whey protein concentrateR E Campbell, R E Miracle, M A DrakeJournal of Dairy Science|March 12, 2018
Technical note: Simultaneous carotenoid and vitamin analysis of milk from total mixed ration-fed cows optimized for xanthophyll detectionM A Stout, D M Benoist, M A DrakeJournal of Dairy Science|June 8, 2020
Consumer desires and perceptions of lactose-free milkP V Rizzo, W S Harwood, M A DrakeJournal of Food Science|May 12, 2015
Examining extrinsic factors that influence product acceptance: a reviewX E Li, S M Jervis, M A DrakeJournal of Dairy Science|July 3, 2003
The effect of application of cold natural smoke on the ripening of Cheddar cheeseShakeel-Ur-Rehman, N Y Farkye, M A DrakeJournal of Applied Microbiology|August 17, 2000
A comparison of methods for the detection of Escherichia coli O157:H7 from artificially-contaminated dairy products using PCRJ L McKillip, L A Jaykus, M A DrakeJournal of Dairy Science|December 29, 2019
Drivers of liking for Cheddar cheese shredsS E Meals, A N Schiano, M A DrakeJournal of Food Science|November 10, 2009
Flavor variability and flavor stability of U.S.-produced whole milk powderM A Lloyd, M A Drake, P D GerardPageof 19