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Results: 1-6 |
Results: 6

Authors: Ben Lawlor, J Delahunty, CM Wilkinson, MG Sheehan, J
Citation: J. Ben Lawlor et al., Relationships between the sensory characteristics, neutral volatile composition and gross composition of ten cheese varieties, LAIT, 81(4), 2001, pp. 487-507

Authors: Kilcawley, KN Wilkinson, MG Fox, PF
Citation: Kn. Kilcawley et al., A survey of lipolytic and glycolytic end-products in commercial Cheddar enzyme-modified cheese, J DAIRY SCI, 84(1), 2001, pp. 66-73

Authors: Kilcawley, KN Wilkinson, MG Fox, PF
Citation: Kn. Kilcawley et al., A survey of the composition and proteolytic indices of commercial enzyme-modified Cheddar cheese, INT DAIRY J, 10(3), 2000, pp. 181-190

Authors: Wilkinson, MG Millar, JBA
Citation: Mg. Wilkinson et Jba. Millar, Control of the eukaryotic cell cycle by MAP kinase signaling pathways, FASEB J, 14(14), 2000, pp. 2147-2157

Authors: Hulin-Bertaud, S Kilcawley, KN Wilkinson, MG Delahunty, CM
Citation: S. Hulin-bertaud et al., Sensory and compositional relationships between commercial cheddar-flavored enzyme-modified cheeses and natural cheddar, J FOOD SCI, 65(6), 2000, pp. 1076-1082

Authors: Wilkinson, MG Pino, TS Tournier, S Buck, V Martin, H Christiansen, J Wilkinson, DG Millar, JBA
Citation: Mg. Wilkinson et al., Sin1: an evolutionarily conserved component of the eukaryotic SAPK pathway, EMBO J, 18(15), 1999, pp. 4210-4221
Risultati: 1-6 |