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Journal of Dairy Science|July 20, 2007
Reduced fat process cheese made from young reduced fat Cheddar cheese manufactured with exopolysaccharide-producing culturesA N Hassan, S Awad, V V MistryJournal of Dairy Science|January 7, 2003
Estimation and fortification of vitamin D3 in pasteurized process cheeseP Upreti, V V Mistry, J J WarthesenJournal of Dairy Science|September 18, 2004
Reduction of salt (NaCl) losses during the manufacture of cheddar cheeseS S Nair, V V Mistry, K R NauthJournal of Dairy Science|June 16, 2005
Bioavailability of vitamin D from fortified process cheese and effects on vitamin D status in the elderlyJ L Johnson, V V Mistry, M D Vukovich, et al.Pageof 3