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Characterization of flavor and texture development within large (291 kg) blocks of Cheddar cheese.
Combined effect of packaging atmosphere and storage temperature on growth of Listeria monocytogenes on ready-to-eat shrimp.
Consumer preferences for mild cheddar cheese flavors.
Flavor variability and flavor stability of U.S.-produced whole milk powder.
Influence of storage, heat treatment, and solids composition on the bleaching of whey with hydrogen peroxide.
Enumeration of sublethally injured Escherichia coli O157:H7 ATCC 43895 and Escherichia coli strain B-41560 using selective agar overlays versus commercial methods.
The influence of bleaching agent and temperature on bleaching efficacy and volatile components of fluid whey and whey retentate.
Characterizing endogenous and exogenous peroxidase activity for bleaching of fluid whey and retentate.