Authors: ARIFFIN R APOSTOLOPOULOS C GRAFFHAM A MACDOUGALL D OWENS JD

Citation: R. Ariffin et al., ASSESSMENT OF HYPHAL BINDING IN TEMPE, Letters in applied microbiology, 18(1), 1994, pp. 32-34

Authors: APOSTOLOPOULOS C MARSHALL RJ

Citation: C. Apostolopoulos et Rj. Marshall, A QUANTITATIVE METHOD FOR THE DETERMINATION OF SHREDABILITY OF CHEESE, Journal of food quality, 17(2), 1994, pp. 115-128

Authors: APOSTOLOPOULOS C BINES VE MARSHALL RJ

Citation: C. Apostolopoulos et al., EFFECT OF POST-CHEDDARING MANUFACTURING PARAMETERS ON THE MELTABILITYAND FREE OIL OF MOZZARELLA CHEESE, Journal of the Society of Dairy Technology, 47(3), 1994, pp. 84-87

Authors: APOSTOLOPOULOS C BRENNAN JG

Citation: C. Apostolopoulos et Jg. Brennan, IDENTIFICATION OF THE MAIN TEXTURAL CHARACTERISTICS OF CANNED PEACHESAND THE EFFECTS OF PROCESSING VARIABLES, Journal of texture studies, 25(4), 1994, pp. 383-402

Authors: APOSTOLOPOULOS C BRENNAN JG

Citation: C. Apostolopoulos et Jg. Brennan, INTERRELATIONSHIPS BETWEEN SENSORY AND MECHANICAL CHARACTERISTICS OF CANNED PEACHES, Journal of texture studies, 25(2), 1994, pp. 191-206

Authors: APOSTOLOPOULOS C

Citation: C. Apostolopoulos, SIMPLE EMPIRICAL AND FUNDAMENTAL METHODS TO DETERMINE OBJECTIVELY THESTRETCHABILITY OF MOZZARELLA CHEESE, Journal of Dairy Research, 61(3), 1994, pp. 405-413