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Electronic Theses & Dissertations
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Cheddar cheese--Analysis
1
Cheddar cheese--Composition
1
Dairy cattle--Feeding and feeds
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Enriched foods
1
Fatty acids
1
Ferrous sulfate
1
High performance liquid chromatography
1
Hybridization
1
Lactobacillus casei
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Low-fat foods
2
Milkfat
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Organic acids
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Microstructure, sensory and textural characteristics of cheddar cheese as influenced by milkfat
Bryant, Anita Corinne
Text (1993)
Part of
Electronic Theses & Dissertations
Ripening, textural and flavor characteristics of reduced fat cheddar cheese made from adjunct cultures of Lactobacillus casei L2A
Furtado, Mauro Mansur
Text (1994)
Part of
Electronic Theses & Dissertations
Melting properties of cheddar cheese as influenced by milk fat level and ripening time
Kawachi, Kimie
Text (1993)
Part of
Electronic Theses & Dissertations
Analysis of organic acids in cheddar cheese by high performance liquid chromatography
Irwin, Michael Lee
Text (1984)
Part of
Electronic Theses & Dissertations
Effect of micro-encapsulated ferrous sulfate on Cheddar cheese composition, divalent cation balance and acceptability
Arce, Abraham
Text (2016)
Part of
Electronic Theses & Dissertations
Manufacturing, chemical, and sensory properties of a hybrid cheddar cheese
Salas, Javier Abelardo
Text (2019)
Part of
Electronic Theses & Dissertations
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