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Results: 1-22 |
Results: 22
IMPROVEMENT OF SENSORY QUALITY OF REDUCED FAT CHEDDAR CHEESE BY A LACTOBACILLUS ADJUNCT
Authors: DRAKE MA BOYLSTON TD SPENCE KD SWANSON BG
Citation: Ma. Drake et al., IMPROVEMENT OF SENSORY QUALITY OF REDUCED FAT CHEDDAR CHEESE BY A LACTOBACILLUS ADJUNCT, Food research international, 30(1), 1997, pp. 35-40
THE RESPONSIVE USE OF SELF IN COMMUNITY-HEALTH NURSING PRACTICE
Authors: SMITHBATTLE L DRAKE MA DIEKEMPER M
Citation: L. Smithbattle et al., THE RESPONSIVE USE OF SELF IN COMMUNITY-HEALTH NURSING PRACTICE, Advances in nursing science, 20(2), 1997, pp. 75-89
MICROSTRUCTURE OF LOW-FAT CHEDDAR CHEESE CONTAINING VARYING CONCENTRATIONS OF SUCROSE POLYESTERS
Authors: CRITES SG DRAKE MA SWANSON BG
Citation: Sg. Crites et al., MICROSTRUCTURE OF LOW-FAT CHEDDAR CHEESE CONTAINING VARYING CONCENTRATIONS OF SUCROSE POLYESTERS, Lebensmittel-Wissenschaft + Technologie, 30(7), 1997, pp. 762-766
RHEOLOGY OF FULL-FAT AND LOW-FAT CHEDDAR CHEESES AS RELATED TO TYPE OF FAT MIMETIC
Authors: MA L DRAKE MA BARBOSACANOVAS GV SWANSON BG
Citation: L. Ma et al., RHEOLOGY OF FULL-FAT AND LOW-FAT CHEDDAR CHEESES AS RELATED TO TYPE OF FAT MIMETIC, Journal of food science, 62(4), 1997, pp. 748-752
HIGH-PRESSURE TREATMENT OF MILK AND EFFECTS ON MICROBIOLOGICAL AND SENSORY QUALITY OF CHEDDAR CHEESE
Authors: DRAKE MA HARRISON SL ASPLUND M BARBOSACANOVAS G SWANSON BG
Citation: Ma. Drake et al., HIGH-PRESSURE TREATMENT OF MILK AND EFFECTS ON MICROBIOLOGICAL AND SENSORY QUALITY OF CHEDDAR CHEESE, Journal of food science, 62(4), 1997, pp. 843
DIFFERENTIATION OF LACTOBACILLUS-HELVETICUS STRAINS USING MOLECULAR TYPING METHODS
Authors: DRAKE MA SMALL CL SPENCE KD SWANSON BG
Citation: Ma. Drake et al., DIFFERENTIATION OF LACTOBACILLUS-HELVETICUS STRAINS USING MOLECULAR TYPING METHODS, Food research international, 29(5-6), 1996, pp. 451-455
CHEMICAL AND SENSORY EFFECTS OF A LACTOBACILLUS ADJUNCT IN CHEDDAR CHEESE
Authors: DRAKE MA BOYLSTON TD SPENCE KD SWANSON BG
Citation: Ma. Drake et al., CHEMICAL AND SENSORY EFFECTS OF A LACTOBACILLUS ADJUNCT IN CHEDDAR CHEESE, Food research international, 29(3-4), 1996, pp. 381-387
LIBRARY INFORMATION TECHNOLOGY AND NETWORKS - GROSCH,AN
Authors: DRAKE MA
Citation: Ma. Drake, LIBRARY INFORMATION TECHNOLOGY AND NETWORKS - GROSCH,AN, The Journal of academic librarianship, 22(1), 1996, pp. 61-62
FAT MIMETICS IN LOW-FAT CHEDDAR CHEESE
Authors: DRAKE MA BOYLSTON TD SWANSON BG
Citation: Ma. Drake et al., FAT MIMETICS IN LOW-FAT CHEDDAR CHEESE, Journal of food science, 61(6), 1996, pp. 1267
VISCOELASTIC PROPERTIES OF REDUCED-FAT AND FULL-FAT CHEDDAR CHEESES
Authors: MA L DRAKE MA BARBOSACANOVAS GV SWANSON BG
Citation: L. Ma et al., VISCOELASTIC PROPERTIES OF REDUCED-FAT AND FULL-FAT CHEDDAR CHEESES, Journal of food science, 61(4), 1996, pp. 821-823
LECITHIN IMPROVES TEXTURE OF REDUCED FAT CHEESES
Authors: DRAKE MA HERRETT W BOYLSTON TD SWANSON BG
Citation: Ma. Drake et al., LECITHIN IMPROVES TEXTURE OF REDUCED FAT CHEESES, Journal of food science, 61(3), 1996, pp. 639-642
REDUCED-FAT AND LOW-FAT CHEESE TECHNOLOGY - A REVIEW
Authors: DRAKE MA SWANSON BG
Citation: Ma. Drake et Bg. Swanson, REDUCED-FAT AND LOW-FAT CHEESE TECHNOLOGY - A REVIEW, Trends in food science & technology, 6(11), 1995, pp. 366-369
DESIGN AND USE OF A UNITED-STATES CENSUS-DATA COMPUTER LABORATORY FORTEACHING UNDERGRADUATE RESEARCH METHODS
Authors: DRAKE MA STAHL JM
Citation: Ma. Drake et Jm. Stahl, DESIGN AND USE OF A UNITED-STATES CENSUS-DATA COMPUTER LABORATORY FORTEACHING UNDERGRADUATE RESEARCH METHODS, Behavior research methods, instruments, & computers, 27(2), 1995, pp. 285-288
INFORMATION FOR MANAGEMENT - A HANDBOOK - MATARAZZO,JM
Authors: WOLFF C DRAKE MA
Citation: C. Wolff et Ma. Drake, INFORMATION FOR MANAGEMENT - A HANDBOOK - MATARAZZO,JM, Government information quarterly, 12(2), 1995, pp. 234-234
SENSORY EVALUATION OF REDUCED FAT CHEESES
Authors: DRAKE MA HERRETT W BOYLSTON TD SWANSON BG
Citation: Ma. Drake et al., SENSORY EVALUATION OF REDUCED FAT CHEESES, Journal of food science, 60(5), 1995, pp. 898
RHEOLOGICAL CHARACTERISTICS OF MILKFAT AND MILKFAT-BLEND SUCROSE POLYESTERS
Authors: DRAKE MA MA L SWANSON BG CANOVAS GVB
Citation: Ma. Drake et al., RHEOLOGICAL CHARACTERISTICS OF MILKFAT AND MILKFAT-BLEND SUCROSE POLYESTERS, Food research international, 27(5), 1994, pp. 477-481
ORGANIZATIONAL DECISION-MAKING AND INFORMATION - BROWNE,M
Authors: DRAKE MA
Citation: Ma. Drake, ORGANIZATIONAL DECISION-MAKING AND INFORMATION - BROWNE,M, Library & information science research, 16(2), 1994, pp. 181-182
THE EFFECT OF LIGHT HISTORY ON THE ELECTROPHYSIOLOGICAL RESPONSE OF THE ALBINO-RAT PHOTORECEPTOR
Authors: DRAKE MA WILLIAMS TP EDER DJ
Citation: Ma. Drake et al., THE EFFECT OF LIGHT HISTORY ON THE ELECTROPHYSIOLOGICAL RESPONSE OF THE ALBINO-RAT PHOTORECEPTOR, Investigative ophthalmology & visual science, 35(4), 1994, pp. 2046-2046
MELTING CHARACTERISTICS AND HARDNESS OF MILKFAT BLEND SUCROSE POLYESTERS
Authors: DRAKE MA BOUTTE TT YOUNCE FL CLEARY DA SWANSON BG
Citation: Ma. Drake et al., MELTING CHARACTERISTICS AND HARDNESS OF MILKFAT BLEND SUCROSE POLYESTERS, Journal of food science, 59(3), 1994, pp. 652-654
SUCROSE POLYESTER CONTENT IN FOODS BY A COLORIMETRIC METHOD
Authors: DRAKE MA NAGEL CW SWANSON BG
Citation: Ma. Drake et al., SUCROSE POLYESTER CONTENT IN FOODS BY A COLORIMETRIC METHOD, Journal of food science, 59(3), 1994, pp. 655-656
MILKFAT SUCROSE POLYESTERS AS FAT SUBSTITUTES IN CHEDDAR-TYPE CHEESES
Authors: DRAKE MA BOUTTE TT LUEDECKE LO SWANSON BG
Citation: Ma. Drake et al., MILKFAT SUCROSE POLYESTERS AS FAT SUBSTITUTES IN CHEDDAR-TYPE CHEESES, Journal of food science, 59(2), 1994, pp. 326
TQM IN RESEARCH-LIBRARIES
Authors: STUART C DRAKE MA
Citation: C. Stuart et Ma. Drake, TQM IN RESEARCH-LIBRARIES, Special libraries, 84(3), 1993, pp. 131-136
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