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Results:
1-7
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Results: 7
Authors:
Wijesundera, C
Shen, Z
Dalley, DE
Citation: C. Wijesundera et al., Volatile and semi-volatile flavour compounds in milkfat from grazing dairycows offered grain and/or fibre supplements in early lactation (vol 56, pg115, 2001), AUST J DAIR, 56(3), 2001, pp. 233-233
Authors:
Wijesundera, C
Shen, Z
Wales, WJ
Dalley, DE
Citation: C. Wijesundera et al., Fatty acid composition, including trans fatty acids, of milk from grazing dairy cows offered grain and/or fibre supplements in early lactation, AUST J DAIR, 56(2), 2001, pp. 113-113
Authors:
Wijesundera, C
Shen, Z
Dalley, DE
Citation: C. Wijesundera et al., Volatile and semi-volatile flavour compounds in milkfat from grazing dairycows offered grain and/or fibre supplements in early lactation, AUST J DAIR, 56(2), 2001, pp. 115-115
Authors:
Wijesundera, C
Watkins, P
Citation: C. Wijesundera et P. Watkins, Milkfat in cheddar, DAIRY IND, 65(12), 2000, pp. 35-35
Authors:
Wijesundera, C
Watkins, P
Citation: C. Wijesundera et P. Watkins, Milkfat essential for the development of cheddar cheese flavour, AUST J DAIR, 55(2), 2000, pp. 86-86
Authors:
Wijesundera, C
Drury, L
Muthukumarappan, K
Gunasekaran, S
Everett, DW
Citation: C. Wijesundera et al., Elucidation of the effect of fat globule size and shape on cheddar cheese flavour development using a fat-substituted cheese model, AUST J DAIR, 55(1), 2000, pp. 9-15
Authors:
Wijesundera, C
Drury, L
Citation: C. Wijesundera et L. Drury, Role of milk fat in production of cheddar cheese flavour using a fat-substituted cheese model, AUST J DAIR, 54(1), 1999, pp. 28-35
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