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Meer, R.R. (University of Arizona, Tucson, AZ), Baker, J, Bodyfelt, F.W, Griffiths, M.W
Published in Journal of food protection (01.12.1991)
Published in Journal of food protection (01.12.1991)
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Reduction of sodium chloride in Cheddar cheese: effect on sensory, microbiological, and chemical properties
Schroeder, C.L, Bodyfelt, F.W, Wyatt, C.J, McDaniel, M.R
Published in Journal of dairy science (01.08.1988)
Published in Journal of dairy science (01.08.1988)
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Sensory evaluation of sweetened flavored carbonated milk beverages
Yau, N.J.N. (Oregon State University, Corvallis), McDaniel, M.R, Bodyfelt, F.W
Published in Journal of dairy science (01.02.1989)
Published in Journal of dairy science (01.02.1989)
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Effect of Sucrose on the Production of Acetaldehyde and Acids by Yogurt Culture Bacteria
Bills, D.D., Yang, C.S., Morgan, M.E., Bodyfelt, F.W.
Published in Journal of dairy science (01.11.1972)
Published in Journal of dairy science (01.11.1972)
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Temperature Effects on the Development of Cheddar Cheese Flavor and Aroma1
Grazier, C.L., Bodyfelt, F.W., McDaniel, M.R., Torres, J.A.
Published in Journal of dairy science (01.11.1991)
Published in Journal of dairy science (01.11.1991)
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