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Gerard, Patrick

One or more keywords matched the following items that are connected to Gerard, Patrick

Item Type	Name
Concept	Milk
Concept	Milk Proteins
Academic Article	Characterization of flavor and texture development within large (291 kg) blocks of Cheddar cheese.
Academic Article	Chocolate milk and the Hispanic consumer.
Academic Article	Flavor variability and flavor stability of U.S.-produced whole milk powder.
Academic Article	Effect of temperature and bleaching agent on bleaching of liquid Cheddar whey.
Academic Article	Influence of storage, heat treatment, and solids composition on the bleaching of whey with hydrogen peroxide.
Academic Article	Bitter taste inhibiting agents for whey protein hydrolysate and whey protein hydrolysate beverages.
Academic Article	The influence of bleaching agent and temperature on bleaching efficacy and volatile components of fluid whey and whey retentate.
Academic Article	Characterizing endogenous and exogenous peroxidase activity for bleaching of fluid whey and retentate.
Academic Article	Consumer perception of the sustainability of dairy products and plant-based dairy alternatives.
Academic Article	The role of packaging on the flavor of fluid milk.

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Milk