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Results: 1-9 |
Results: 9
ISOLATION, PURIFICATION, AND ALTERATION OF SOME FUNCTIONAL-GROUPS OF MAJOR MILK-PROTEINS - A REVIEW
Authors: IMAFIDON GI FARKYE NY SPANIER AM
Citation: Gi. Imafidon et al., ISOLATION, PURIFICATION, AND ALTERATION OF SOME FUNCTIONAL-GROUPS OF MAJOR MILK-PROTEINS - A REVIEW, Critical reviews in food science and nutrition, 37(7), 1997, pp. 663-689
SOLVATION OF RENNET CURD FROM HIGH-HEAT-TREATED MILK INFLUENCED BY ACID TYPE AND PH
Authors: IMAFIDON GI FARKYE NY
Citation: Gi. Imafidon et Ny. Farkye, SOLVATION OF RENNET CURD FROM HIGH-HEAT-TREATED MILK INFLUENCED BY ACID TYPE AND PH, Journal of agricultural and food chemistry, 44(9), 1996, pp. 2560-2562
PROTEOLYTIC ABILITIES OF SOME LACTIC-ACID BACTERIA IN A MODEL CHEESE SYSTEM
Authors: FARKYE NY MADKOR SA ATKINS HG
Citation: Ny. Farkye et al., PROTEOLYTIC ABILITIES OF SOME LACTIC-ACID BACTERIA IN A MODEL CHEESE SYSTEM, International dairy journal, 5(7), 1995, pp. 715-725
EFFECTS OF ACID TYPE AND ALTA(TM)2341 ON LISTERIA-MONOCYTOGENES IN A QUESO BLANCO TYPE OF CHEESE
Authors: GLASS KA PRASAD BB SCHLYTER JH ULJAS HE FARKYE NY LUCHANSKY JB
Citation: Ka. Glass et al., EFFECTS OF ACID TYPE AND ALTA(TM)2341 ON LISTERIA-MONOCYTOGENES IN A QUESO BLANCO TYPE OF CHEESE, Journal of food protection, 58(7), 1995, pp. 737-741
INFLUENCE OF GENETIC-VARIANTS OF KAPPA-CASEIN AND BETA-LACTOGLOBULIN IN MILK ON PROTEOLYSIS IN CHEDDAR CHEESE (VOL 50, PG 321, 1995)
Authors: IMAFIDON GI FARKYE NY TONG PS HARWALKAR VR
Citation: Gi. Imafidon et al., INFLUENCE OF GENETIC-VARIANTS OF KAPPA-CASEIN AND BETA-LACTOGLOBULIN IN MILK ON PROTEOLYSIS IN CHEDDAR CHEESE (VOL 50, PG 321, 1995), Milchwissenschaft, 50(9), 1995, pp. 505-505
INFLUENCE OF GENETIC-VARIANTS OF KAPPA-CASEIN AND BETA-LACTOGLOBULIN IN MILK ON PROTEOLYSIS IN CHEDDAR CHEESE
Authors: IMAFIDON GI FARKYE NY TONG PS HARWALKAR VR
Citation: Gi. Imafidon et al., INFLUENCE OF GENETIC-VARIANTS OF KAPPA-CASEIN AND BETA-LACTOGLOBULIN IN MILK ON PROTEOLYSIS IN CHEDDAR CHEESE, Milchwissenschaft, 50(6), 1995, pp. 321-325
SENSORY AND TEXTURAL PROPERTIES OF QUESO BLANCO-TYPE CHEESE INFLUENCED BY ACID TYPE
Authors: FARKYE NY PRASAD BB ROSSI R NOYES OR
Citation: Ny. Farkye et al., SENSORY AND TEXTURAL PROPERTIES OF QUESO BLANCO-TYPE CHEESE INFLUENCED BY ACID TYPE, Journal of dairy science, 78(8), 1995, pp. 1649-1656
INFLUENCE OF PH ON CHYMOSIN ACTION IN SOLUTIONS OF DIFFERENT KAPPA-CASEIN VARIANTS
Authors: IMAFIDON GI FARKYE NY
Citation: Gi. Imafidon et Ny. Farkye, INFLUENCE OF PH ON CHYMOSIN ACTION IN SOLUTIONS OF DIFFERENT KAPPA-CASEIN VARIANTS, Journal of agricultural and food chemistry, 42(8), 1994, pp. 1598-1601
RENNET COAGULABILITY OF HIGH-HEAT TREATED MILK INFLUENCED BY TIME OF PH ADJUSTMENT
Authors: IMAFIDON GI FARKYE NY
Citation: Gi. Imafidon et Ny. Farkye, RENNET COAGULABILITY OF HIGH-HEAT TREATED MILK INFLUENCED BY TIME OF PH ADJUSTMENT, Journal of food science, 58(6), 1993, pp. 1300-1302
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