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Wszolek, M
Tamime, AY
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Citation: M. Wszolek et al., Properties of Kefir made in Scotland and Poland using bovine, caprine and ovine milk with different starter cultures, LEBENSM-WIS, 34(4), 2001, pp. 251-261
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Authors:
Guyomarc'h, F
Warin, F
Muir, DD
Leaver, J
Citation: F. Guyomarc'H et al., Lactosylation of milk proteins during the manufacture and storage of skim milk powders, INT DAIRY J, 10(12), 2000, pp. 863-872
Authors:
Rehman, SU
Banks, JM
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Fox, PF
Citation: Su. Rehman et al., Influence of ripening temperature on the volatiles profile and flavour of Cheddar cheese made from raw or pasteurised milk, INT DAIRY J, 10(1-2), 2000, pp. 55-65
Authors:
Tamime, AY
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Citation: Ay. Tamime et al., Effect of processing conditions and raw materials on the properties of Kishk - 1. Compositional and microbiological qualities, LEBENSM-WIS, 33(6), 2000, pp. 444-451
Citation: Dd. Muir et al., Effect of processing conditions and raw materials on the properties of Kishk - 2. Sensory profile and microstructure, LEBENSM-WIS, 33(6), 2000, pp. 452-461
Authors:
Harrison, RE
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Muir, DD
Citation: Re. Harrison et al., Genotypic, environmental and processing effects on the sensory character of Rubus and Ribes, ACTA HORT, (505), 1999, pp. 23-31
Authors:
Lynch, CM
Muir, DD
Banks, JM
McSweeney, PLH
Fox, PF
Citation: Cm. Lynch et al., Influence of adjunct cultures of Lactobacillus paracasei ssp paracasei or Lactobacillus plantarum on cheddar cheese ripening, J DAIRY SCI, 82(8), 1999, pp. 1618-1628
Citation: S. Morel et al., Genotype, location, and harvest date effects on the sensory character of fresh and frozen red raspberries, J AM S HORT, 124(1), 1999, pp. 19-23
Citation: Re. Harrison et al., Genotypic effects on sensory profiles of drinks made from juice of red raspberries (Rubus idaeus L.), FOOD RES IN, 31(4), 1998, pp. 303-309