Authors: GUINEE TP FENELON MA MULHOLLAND EO OKENNEDY BT OBRIEN N REVILLE WJ

Citation: Tp. Guinee et al., THE INFLUENCE OF MILK PASTEURIZATION TEMPERATURE AND PH AT CURD MILLING ON THE COMPOSITION, TEXTURE AND MATURATION OF REDUCED FAT CHEDDAR CHEESE, International journal of dairy technology, 51(1), 1998, pp. 1-10

Authors: GUINEE TP MULHOLLAND EO MULLINS C CORCORAN MO CONNOLLY JF BERESFORD T MEHRA R OBRIEN BJ MURPHY JJ STAKELUM G HARRINGTON D

Citation: Tp. Guinee et al., EFFECT OF ALTERING THE DAILY HERBAGE ALLOWANCE TO COWS IN MID LACTATION ON THE COMPOSITION, RIPENING AND FUNCTIONALITY OF LOW-MOISTURE, PART-SKIM MOZZARELLA CHEESE, Journal of Dairy Research, 65(1), 1998, pp. 23-30

Authors: GUINEE TP AUTY MAE HARRINGTON D CORCORAN MO MULLINS C MULHOLLAND EO

Citation: Tp. Guinee et al., CHARACTERISTICS OF DIFFERENT CHEESES USED IN PIZZA PIE, Australian Journal of Dairy Technology, 53(2), 1998, pp. 109-109

Authors: GUINEE TP OCALLAGHAN DJ MULHOLLAND EO HARRINGTON D

Citation: Tp. Guinee et al., MILK PROTEIN STANDARDIZATION BY ULTRAFILTRATION FOR CHEDDAR CHEESE MANUFACTURE, Journal of Dairy Research, 63(2), 1996, pp. 281-293

Authors: GUINEE TP PUDJA PD REVILLE WJ HARRINGTON D MULHOLLAND EO COTTER M COGAN TM

Citation: Tp. Guinee et al., COMPOSITION, MICROSTRUCTURE AND MATURATION OF SEMIHARD CHEESES FROM HIGH-PROTEIN ULTRAFILTERED MILK RETENTATES WITH DIFFERENT LEVELS OF DENATURED WHEY-PROTEIN, International dairy journal, 5(6), 1995, pp. 543-568

Authors: GUINEE TP PUDJA PD MULHOLLAND EO

Citation: Tp. Guinee et al., EFFECT OF MILK PROTEIN STANDARDIZATION, BY ULTRAFILTRATION, ON THE MANUFACTURE, COMPOSITION AND MATURATION OF CHEDDAR CHEESE, Journal of Dairy Research, 61(1), 1994, pp. 117-131