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Results:
1-7
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Results: 7
Authors:
WARD BR
GODDARD SJ
AUGUSTIN MA
MCKINNON IR
Citation: Br. Ward et al., EDTA-INDUCED DISSOCIATION OF CASEIN MICELLES AND ITS EFFECT ON FOAMING PROPERTIES OF MILK, Journal of Dairy Research, 64(4), 1997, pp. 495-504
Authors:
GODDARD SJ
Citation: Sj. Goddard, EFFECT OF THIOL REAGENTS ON THE ACID-HEAT-INDUCED GELATION OF HIGH-HEAT SKIM MILK, Journal of Dairy Research, 63(4), 1996, pp. 639-642
Authors:
WARD BR
GODDARD SJ
AUGUSTIN MA
MCKINNON IR
Citation: Br. Ward et al., DISTRIBUTION OF PROTEINS IN CONCENTRATED SKIM MILK RECONSTITUTED FROMLOW-HEAT AND HIGH-HEAT MILK POWDERS, Journal of Dairy Research, 63(4), 1996, pp. 643-648
Authors:
GODDARD SJ
WEDZICHA BL
Citation: Sj. Goddard et Bl. Wedzicha, THE EFFECTS OF IONS AND NONELECTROLYTES ON EQUILIBRIA INVOLVING SULFUR(IV) OXOSPECIES IN SOLUTION, Food chemistry, 52(3), 1995, pp. 217-222
Authors:
CLARK DS
BROWN JA
GODDARD SJ
MOIR J
Citation: Ds. Clark et al., ACTIVITY AND FEEDING-BEHAVIOR OF ATLANTIC COD (GADUS-MORHUA) IN SEA PENS, Aquaculture, 131(1-2), 1995, pp. 49-57
Authors:
GODDARD SJ
AUGUSTIN MA
Citation: Sj. Goddard et Ma. Augustin, FORMATION OF ACID-HEAT-INDUCED SKIM MILK GELS IN THE PH RANGE 5-CENTER-DOT-0-5-CENTER-DOT-7 - EFFECT OF THE ADDITION OF SALTS AND CALCIUM CHELATING-AGENTS, Journal of Dairy Research, 62(3), 1995, pp. 491-500
Authors:
WEDZICHA BL
GODDARD SJ
ZEB A
Citation: Bl. Wedzicha et al., APPROACH TO THE DESIGN OF MODEL SYSTEMS FOR FOOD ADDITIVE FOOD COMPONENT INTERACTIONS, Food chemistry, 47(2), 1993, pp. 129-132
Risultati:
1-7
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