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Electronic Theses & Dissertations
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Theses
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English
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Cheddar cheese
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Food additives--Effect of temperature on
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Frankfurters
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Lactobacillus casei
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Milk proteins
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Polymers--Mechanical properties
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Whey
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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
Application of preheated whey protein polymers in low fat beef frankfurters
Shie, Jin-Shan
Text (2004)
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
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