Authors: WIJESUNDERA C DRURY L MUTHUKUMARAPPAN K GUNASEKARAN S EVERETT DW

Citation: C. Wijesundera et al., FLAVOR DEVELOPMENT AND DISTRIBUTION OF FAT GLOBULE SIZE AND SHAPE IN CHEDDAR-TYPE CHEESES MADE FROM SKIM MILK HOMOGENIZED WITH AMF OR ITS FRACTIONS, Australian Journal of Dairy Technology, 53(2), 1998, pp. 107-107

Authors: WIJESUNDERA C DRURY L WALSH T

Citation: C. Wijesundera et al., DETERMINATION OF FREE FATTY-ACIDS AND LACTONES IN CHEESE BY SOLID-PHASE MICROEXTRACTION (SPME), Australian Journal of Dairy Technology, 53(2), 1998, pp. 140-140

Authors: WIJESUNDERA C WALSH T

Citation: C. Wijesundera et T. Walsh, EVALUATION OF AN ELECTRONIC NOSE EQUIPPED WITH METAL-OXIDE SENSORS FOR CHEESE GRADING, Australian Journal of Dairy Technology, 53(2), 1998, pp. 141-141

Authors: WIJESUNDERA C ROBERTS M LIMSOWTIN GKY

Citation: C. Wijesundera et al., FLAVOR DEVELOPMENT IN ASEPTIC CHEESE CURD SLURRIES PREPARED WITH SINGLE-STRAIN STARTER BACTERIA IN THE PRESENCE AND ABSENCE OF ADJUNCTS, Le Lait, 77(1), 1997, pp. 121-131

Authors: HARMER WR WIJESUNDERA C

Citation: Wr. Harmer et C. Wijesundera, HEAT-STABILITY OF MILKFAT IN RELATION TO VEGETABLE-OILS, Australian Journal of Dairy Technology, 51(2), 1996, pp. 108-111

Authors: ROBERTS M WIJESUNDERA C BRUINENBERG PG LIMSOWTIN GKY

Citation: M. Roberts et al., DEVELOPMENT OF AN ASEPTIC CHEESE CURD SLURRY SYSTEM FOR CHEESE RIPENING STUDIES, Australian Journal of Dairy Technology, 50(2), 1995, pp. 66-69