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Results: 1-25/44
Authors:
NIELSEN RG
ZANNONI M
BERODIER F
LAVANCHY P
LORENZEN PC
MUIR DD
SIVERTSEN HK
Citation: Rg. Nielsen et al., PROGRESS IN DEVELOPING AN INTERNATIONAL PROTOCOL FOR SENSORY PROFILING OF HARD CHEESE, International journal of dairy technology, 51(2), 1998, pp. 57-64
Authors:
TZIBOULA A
STEELE W
WEST I
MUIR DD
Citation: A. Tziboula et al., MICROFILTRATION OF MILK WITH CERAMIC MEMBRANES - INFLUENCE ON CASEIN COMPOSITION AND HEAT-STABILITY, Milchwissenschaft, 53(1), 1998, pp. 8-11
Authors:
MUIR DD
HUNTER EA
WILLIAMS SAR
BRENNAN RM
Citation: Dd. Muir et al., SENSORY PROFILES OF COMMERCIAL FRUIT JUICE DRINKS - INFLUENCE OF SWEETENER TYPE, Journal of the Science of Food and Agriculture, 77(4), 1998, pp. 559-565
Authors:
BANKS JM
ROA I
MUIR DD
Citation: Jm. Banks et al., MANIPULATION OF THE TEXTURE OF LOW-FAT CHEDDAR USING A PLANT PROTEASEEXTRACTED FROM CYNARA-CARDUNCULUS, Australian Journal of Dairy Technology, 53(2), 1998, pp. 105-105
Authors:
BANKS JM
MUIR DD
WILLIAMS AG
Citation: Jm. Banks et al., MANIPULATION OF THE NSLAB POPULATION IN CHEDDAR CHEESE - EFFECT ON SENSORY CHARACTER, Australian Journal of Dairy Technology, 53(2), 1998, pp. 126-126
Authors:
BANKS JM
MUIR DD
MCNULTY D
DREYER I
Citation: Jm. Banks et al., SENSORY PROPERTIES OF CHEDDAR TYPE CHEESE PRODUCED FROM RECOMBINED MILK-FAT AND CASEIN FRACTIONS OF BOVINE AND OVINE ORIGIN, International journal of dairy technology, 50(2), 1997, pp. 73-78
Authors:
OSULLIVAN T
MUIR DD
Citation: T. Osullivan et Dd. Muir, SDT-GOLD-MEDAL PRESENTATION, International journal of dairy technology, 50(1), 1997, pp. 19-20
Authors:
MUIR DD
HUNTER EA
DALAUDIER C
Citation: Dd. Muir et al., ASSOCIATION OF THE SENSORY PROPERTIES OF COMMERCIAL, STRAWBERRY FLAVORED FERMENTED MILKS WITH PRODUCT COMPOSITION, International journal of dairy technology, 50(1), 1997, pp. 28-34
Authors:
TAMIME AY
MUIR DD
BARCLAY MNI
KHASKHELI M
MCNULTY D
Citation: Ay. Tamime et al., LABORATORY MADE KISHK FROM WHEAT, OAT AND BARLEY - 1 - PRODUCTION ANDCOMPARISON OF CHEMICAL AND NUTRITIONAL COMPOSITION OF BURGHOL, Food research international, 30(5), 1997, pp. 311-317
Authors:
TAMIME AY
MUIR DD
BARCLAY MNI
KHASKHELI M
MCNULTY D
Citation: Ay. Tamime et al., LABORATORY-MADE KISHK FROM WHEAT, OAT AND BARLEY - 2 - COMPOSITIONAL QUALITY AND SENSORY PROPERTIES, Food research international, 30(5), 1997, pp. 319-326
Authors:
BRENNAN RM
HUNTER EA
MUIR DD
Citation: Rm. Brennan et al., GENOTYPIC EFFECTS ON SENSORY QUALITY OF BLACK-CURRANT JUICE USING DESCRIPTIVE SENSORY PROFILING, Food research international, 30(5), 1997, pp. 381-390
Authors:
MUIR DD
BANKS JM
HUNTER EA
Citation: Dd. Muir et al., A COMPARISON OF THE FLAVOR AND TEXTURE OF CHEDDAR CHEESE OF FACTORY OR FARMHOUSE ORIGIN. (VOL 7, PG 479, 1997), International dairy journal, 7(8-9), 1997, pp. 613-614
Authors:
MUIR DD
BANKS JM
HUNTER EA
Citation: Dd. Muir et al., A COMPARISON OF THE FLAVOR AND TEXTURE OF CHEDDAR CHEESE OF FACTORY OR FARMHOUSE ORIGIN, International dairy journal, 7(6-7), 1997, pp. 479-485
Authors:
MUIR DD
WILLIAMS SAR
TAMIME AY
SHENANA ME
Citation: Dd. Muir et al., COMPARISON OF THE SENSORY PROFILES OF REGULAR AND REDUCED-FAT COMMERCIAL PROCESSED CHEESE SPREADS, International journal of food science & technology, 32(4), 1997, pp. 279-287
Authors:
MUIR DD
HUNTER EA
BANKS JM
Citation: Dd. Muir et al., AROMA OF CHEESE .2. CONTRIBUTION OF AROMA TO THE FLAVOR OF CHEDDAR CHEESE, Milchwissenschaft, 52(2), 1997, pp. 85-88
Authors:
BARRANTES E
TAMIME AY
SWORD AM
MUIR DD
KALAB M
Citation: E. Barrantes et al., THE MANUFACTURE OF SET-TYPE NATURAL YOGURT CONTAINING DIFFERENT OILS .1. COMPOSITIONAL QUALITY, MICROBIOLOGICAL EVALUATION AND SENSORY PROPERTIES, International dairy journal, 6(8-9), 1996, pp. 811-826
Authors:
BARRANTES E
TAMIME AY
SWORD AM
MUIR DD
KALAB M
Citation: E. Barrantes et al., THE MANUFACTURE OF SET-TYPE NATURAL YOGURT CONTAINING DIFFERENT OILS .2. RHEOLOGICAL PROPERTIES AND MICROSTRUCTURE, International dairy journal, 6(8-9), 1996, pp. 827-837
Authors:
MUIR DD
BANKS JM
HUNTER EA
Citation: Dd. Muir et al., SENSORY PROPERTIES OF CHEDDAR CHEESE - EFFECT OF STARTER TYPE AND ADJUNCT, International dairy journal, 6(4), 1996, pp. 407-423
Authors:
COVELL P
MUIR DD
WELLINGS E
JOHNSON D
KETTLE K
GRIFFITHS M
MAYNARD A
Citation: P. Covell et al., A BACKWARD GLANCE, Dairy industries international, 61(8), 1996, pp. 26
Authors:
MUIR DD
Citation: Dd. Muir, THE SHELF-LIFE OF DAIRY-PRODUCTS .4. INTERMEDIATE AND LONG-LIFE DAIRY-PRODUCTS, Journal of the Society of Dairy Technology, 49(4), 1996, pp. 119-124
Authors:
MUIR DD
Citation: Dd. Muir, THE SHELF-LIFE OF DAIRY-PRODUCTS .3. FACTORS INFLUENCING INTERMEDIATEAND LONG-LIFE DAIRY-PRODUCTS, Journal of the Society of Dairy Technology, 49(3), 1996, pp. 67-72
Authors:
MUIR DD
Citation: Dd. Muir, THE SHELF-LIFE OF DAIRY-PRODUCTS .2. RAW-MILK AND FRESH PRODUCTS, Journal of the Society of Dairy Technology, 49(2), 1996, pp. 44-48
Authors:
MUIR DD
Citation: Dd. Muir, THE SHELF-LIFE OF DAIRY-PRODUCTS .1. FACTORS INFLUENCING RAW-MILK ANDFRESH PRODUCTS, Journal of the Society of Dairy Technology, 49(1), 1996, pp. 24-32
Authors:
WHITELEY AJ
MUIR DD
Citation: Aj. Whiteley et Dd. Muir, HEAT-STABILITY OF HOMOGENIZED CONCENTRATED MILK .2. SYNERGIC EFFECT OF ADDITION OF SODIUM CASEINATE AND UREA, Milchwissenschaft, 51(7), 1996, pp. 385-390
Authors:
WHITELEY AJ
MUIR DD
Citation: Aj. Whiteley et Dd. Muir, HEAT-STABILITY OF HOMOGENIZED CONCENTRATED MILK .1. COMPARISON OF MICROFLUIDISER WITH A VALVE HOMOGENIZER, Milchwissenschaft, 51(6), 1996, pp. 320-323