Enhancement of amino acid catabolism in Cheddar cheese using α-ketoglutarate: amino acid degradation in relation to volatile compounds and aroma character
Banks, Jean M., Yvon, Mireille, Gripon, J.C., de la Fuente, Miguel A., Brechany, Elizabeth Y., Williams, Alan G., Muir, D.Donald
Published in International dairy journal (01.01.2001)
Published in International dairy journal (01.01.2001)
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Journal Article
Conference Proceeding
Statistical Design and Analysis of Experiments in Cheese Technology
Hunter, E.Anthony, McNulty, David A., Banks, Jean M.
Published in Food science & technology (01.01.1997)
Published in Food science & technology (01.01.1997)
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Book Review
Journal Article
Inorganic constituents of cheese: analysis of juice from a one-month-old Cheddar cheese and the use of light and electron microscopy to characterize the crystalline phases
Morris, H.A, Holt, C, Brooker, B.E, Banks, J.M, Manson, W
Published in Journal of dairy research (01.05.1988)
Published in Journal of dairy research (01.05.1988)
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Journal Article
Maturation profiles of cheddar-type cheese produced from high heat treatment milk to incorporate whey protein
Banks, J.M. (Hannah Research Institute, Ayr, Scotland.), Law, A.J.R, Leaver, J, Horne, D.S
Published in Advances in experimental medicine and biology (1995)
Published in Advances in experimental medicine and biology (1995)
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Journal Article