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Citation: Tp. Guinee et al., Effect of diet quality on the suitability of mid-lactation bovine milk forcheddar cheese manufacture, AUST J DAIR, 56(1), 2001, pp. 3-8

Authors: Guinee, TP Harrington, D Corcoran, MO Mulholland, EO Mullins, C

Citation: Tp. Guinee et al., The compositional and functional properties of commercial mozzarella, cheddar and analogue pizza cheeses, INT J DAIRY, 53(2), 2000, pp. 51-56

Authors: Guinee, TP Mulholland, EO Mullins, C Corcoran, MO

Citation: Tp. Guinee et al., Effect of salting method on the composition, yield and functionality of low moisture Mozzarella cheese, MILCHWISSEN, 55(3), 2000, pp. 135-138

Authors: Guinee, TP Auty, MAE Mullins, C Corcoran, MO Mulholland, EO

Citation: Tp. Guinee et al., Preliminary observations on effects of fat content and degree of fat emulsification on the structure-functional relationship of cheddar-type cheese, J TEXT STUD, 31(6), 2000, pp. 645-663