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Results: 1-10 |
Results: 10
IMAGING OF CASEIN SUBMICELLES IN MOZZARELLA CHEESES BY TRANSMISSION ELECTRON-MICROSCOPY
Authors: TUNICK MH COOKE PH MALIN EL SMITH PW HOLSINGER VH
Citation: Mh. Tunick et al., IMAGING OF CASEIN SUBMICELLES IN MOZZARELLA CHEESES BY TRANSMISSION ELECTRON-MICROSCOPY, American laboratory, 30(22), 1998, pp. 44
DETECTION OF MISLABELED BUTTER AND CHEESE BY DIFFERENTIAL SCANNING CALORIMETRY AND RHEOLOGY
Authors: TUNICK MH MALIN EL SHIEH JJ SMITH PW HOLSINGER VH
Citation: Mh. Tunick et al., DETECTION OF MISLABELED BUTTER AND CHEESE BY DIFFERENTIAL SCANNING CALORIMETRY AND RHEOLOGY, American laboratory, 30(1), 1998, pp. 28
NUTRIENT-BASED CORN AND SOY PRODUCTS BY TWIN-SCREW EXTRUSION
Authors: KONSTANCE RP ONWULATA CI SMITH PW LU D TUNICK MH STRANGE ED HOLSINGER VH
Citation: Rp. Konstance et al., NUTRIENT-BASED CORN AND SOY PRODUCTS BY TWIN-SCREW EXTRUSION, Journal of food science, 63(5), 1998, pp. 864-868
REORGANIZATION OF CASEIN SUBMICELLES IN MOZZARELLA CHEESE DURING STORAGE
Authors: TUNICK MH COOKE PH MALIN EL SMITH PW HOLSINGER VH
Citation: Mh. Tunick et al., REORGANIZATION OF CASEIN SUBMICELLES IN MOZZARELLA CHEESE DURING STORAGE, International dairy journal, 7(2-3), 1997, pp. 149-155
DETECTION OF RECOMBINED BUTTER BY DSC
Authors: TUNICK MH SMITH PW HOLSINGER VH
Citation: Mh. Tunick et al., DETECTION OF RECOMBINED BUTTER BY DSC, Journal of thermal analysis, 49(2), 1997, pp. 795-799
DIFFERENTIAL SCANNING CALORIMETRY OF WATER-BUFFALO AND COW MILK-FAT IN MOZZARELLA CHEESE
Authors: TUNICK MH MALIN EL
Citation: Mh. Tunick et El. Malin, DIFFERENTIAL SCANNING CALORIMETRY OF WATER-BUFFALO AND COW MILK-FAT IN MOZZARELLA CHEESE, Journal of the American Oil Chemists' Society, 74(12), 1997, pp. 1565-1568
EFFECTS OF SKIM MILK HOMOGENIZATION ON PROTEOLYSIS AND RHEOLOGY OF MOZZARELLA CHEESE
Authors: TUNICK MH MALIN EL SMITH PW HOLSINGER VH
Citation: Mh. Tunick et al., EFFECTS OF SKIM MILK HOMOGENIZATION ON PROTEOLYSIS AND RHEOLOGY OF MOZZARELLA CHEESE, International dairy journal, 5(5), 1995, pp. 483-491
STABILITY OF BETA-GALACTOSIDASE FROM ASPERGILLUS-ORYZAE AND KLUYVEROMYCES-LACTIS IN DRY MILK POWDERS
Authors: PALUMBO MS SMITH PW STRANGE ED VANHEKKEN DL TUNICK MH HOLSINGER VH
Citation: Ms. Palumbo et al., STABILITY OF BETA-GALACTOSIDASE FROM ASPERGILLUS-ORYZAE AND KLUYVEROMYCES-LACTIS IN DRY MILK POWDERS, Journal of food science, 60(1), 1995, pp. 117-119
EFFECTS OF HOMOGENIZATION AND PROTEOLYSIS ON FREE OIL IN MOZZARELLA CHEESE
Authors: TUNICK MH
Citation: Mh. Tunick, EFFECTS OF HOMOGENIZATION AND PROTEOLYSIS ON FREE OIL IN MOZZARELLA CHEESE, Journal of dairy science, 77(9), 1994, pp. 2487-2493
PROTEOLYSIS AND RHEOLOGY OF LOW-FAT AND FULL-FAT MOZZARELLA CHEESES PREPARED FROM HOMOGENIZED MILK
Authors: TUNICK MH MALIN EL SMITH PW SHIEH JJ SULLIVAN BC MACKEY KL HOLSINGER VH
Citation: Mh. Tunick et al., PROTEOLYSIS AND RHEOLOGY OF LOW-FAT AND FULL-FAT MOZZARELLA CHEESES PREPARED FROM HOMOGENIZED MILK, Journal of dairy science, 76(12), 1993, pp. 3621-3628
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