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: KEOGH MK OKENNEDY BT

Citation: Mk. Keogh et Bt. Okennedy, RHEOLOGY OF STIRRED YOGURT AS AFFECTED BY ADDED MILK-FAT, PROTEIN ANDHYDROCOLLOIDS (VOL 63, PG 108, 1998), Journal of food science, 63(2), 1998, pp. 4-4

Authors: KEOGH MK OKENNEDY BT

Citation: Mk. Keogh et Bt. Okennedy, RHEOLOGY OF STIRRED YOGURT AS AFFECTED BY ADDED MILK-FAT, PROTEIN ANDHYDROCOLLOIDS, Journal of food science, 63(1), 1998, pp. 108-112

Authors: GUINEE TP GORRY CB OCALLAGHAN DJ OKENNEDY BT OBRIEN N FENELON MA

Citation: Tp. Guinee et al., THE EFFECTS OF COMPOSITION AND SOME PROCESSING TREATMENTS ON THE RENNET COAGULATION PROPERTIES OF MILK, International journal of dairy technology, 50(3), 1997, pp. 99-106

Authors: EBELING SC KELLY SM OKENNEDY BT PRICE NC SHEEHAN D

Citation: Sc. Ebeling et al., SURFACE-ACTIVITY PROPERTIES OF CYSTEINE-SUBSTITUTED C-TERMINAL MELITTIN ANALOGS, Biochimie, 79(8), 1997, pp. 503-508

Authors: TWOMEY M KEOGH MK MEHRA R OKENNEDY BT

Citation: M. Twomey et al., GEL CHARACTERISTICS OF BETA-LACTOGLOBULIN, WHEY-PROTEIN CONCENTRATE AND WHEY-PROTEIN ISOLATE, Journal of texture studies, 28(4), 1997, pp. 387-403