Authors: SAVELLO PA DARGAN RA

Citation: Pa. Savello et Ra. Dargan, REDUCED YOGURT SYNERESIS USING ULTRAFILTRATION AND VERY-HIGH TEMPERATURE HEATING, Milchwissenschaft, 52(10), 1997, pp. 573-577

Authors: BLAKE MR WEIMER BC MCMAHON DJ SAVELLO PA

Citation: Mr. Blake et al., SENSORY AND MICROBIAL QUALITY OF MILK PROCESSED FOR EXTENDED SHELF-LIFE BY DIRECT STEAM INJECTION, Journal of food protection, 58(9), 1995, pp. 1007-1013

Authors: SAVELLO PA DARGAN RA

Citation: Pa. Savello et Ra. Dargan, IMPROVED YOGURT PHYSICAL-PROPERTIES USING ULTRAFILTRATION AND VERY-HIGH TEMPERATURE HEATING, Milchwissenschaft, 50(2), 1995, pp. 86-90

Authors: SAVELLO PA NEWMAN SM

Citation: Pa. Savello et Sm. Newman, PROCESSING AND SENSORY EVALUATION OF AN ULTRA-HIGH TEMPERATURE TREATED SKIM MILK AND ORANGE JUICE DRINK, Milchwissenschaft, 48(6), 1993, pp. 310-314

Authors: VENKATACHALAM N MCMAHON DJ SAVELLO PA

Citation: N. Venkatachalam et al., ROLE OF PROTEIN AND LACTOSE INTERACTIONS IN THE AGE GELATION OF ULTRA-HIGH TEMPERATURE PROCESSED CONCENTRATED SKIM MILK, Journal of dairy science, 76(7), 1993, pp. 1882-1894

Authors: MAHMOUD R SAVELLO PA

Citation: R. Mahmoud et Pa. Savello, MECHANICAL-PROPERTIES OF AND WATER-VAPOR TRANSFERABILITY THROUGH WHEY-PROTEIN FILMS, Journal of dairy science, 75(4), 1992, pp. 942-946