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- [1] ACIDITY AND AGE OF NATURAL CHEESE AS FACTORS AFFECTING THE BODY OF PASTEURIZED PROCESS CHEESE SPREADJOURNAL OF DAIRY SCIENCE, 1958, 41 (08) : 1005 - 1016OLSON, NFVAKALERIS, DGPRICE, WVKNIGHT, SG
- [2] COMPOSITION AND BACTERIAL GROWTH AS FACTORS AFFECTING BODY OF PASTEURIZED PROCESS CHEESE SPREADJOURNAL OF DAIRY SCIENCE, 1961, 44 (08) : 1394 - &OLSON, NFPRICE, WV
- [3] EFFECTS OF PROTEOLYSIS OF NATURAL CHEESE ON BODY AND MELTING PROPERTIES OF PASTEURIZED PROCESS CHEESE SPREADJOURNAL OF DAIRY SCIENCE, 1962, 45 (04) : 492 - &VAKALERIS, DGPRICE, WVOLSON, NF
- [4] Factors affecting pink discoloration in Annatto-colored pasteurized process cheeseJOURNAL OF FOOD SCIENCE, 1998, 63 (05) : 828 - 831Shumaker, EKWendorff, WL
- [5] EFFECT OF MODIFICATION OF COMPOSITION ON THE FIRMNESS OF PASTEURIZED PROCESS CHEESE SPREADJOURNAL OF DAIRY SCIENCE, 1959, 42 (05) : 907 - 908OLSON, NFPRICE, WV
- [6] Manufacture of pasteurized process cheese spread from milk concentrated by microtiltrationJOURNAL OF DAIRY SCIENCE, 2007, 90 : 144 - 144Somni, H.Mistry, V. V.Muthukurnarappan, K.Nauth, K. R.
- [7] Manufacture of pasteurized process cheese spread from milk concentrated by microfiltrationPOULTRY SCIENCE, 2007, 86 : 144 - 144Somm, H.Mistry, V. V.Muthukumarappan, K.Nauth, K. R.
- [8] Manufacture of pasteurized process cheese spread from milk concentrated by microfiltrationJOURNAL OF ANIMAL SCIENCE, 2007, 85 : 144 - 144Somni, H.Mistry, V. V.Muthukumarappan, K.Nauth, K. R.
- [9] CHALLENGE OF PASTEURIZED PROCESS CHEESE SPREAD WITH CLOSTRIDIUM-BOTULINUM SPORESJOURNAL OF FOOD PROTECTION, 1979, 42 (10) : 787 - 789TANAKA, NGOEPFERT, JMTRAISMAN, EHOFFBECK, WM
- [10] GRITTINESS IN A PASTEURIZED CHEESE SPREAD - A MICROSCOPIC STUDYFOOD MICROSTRUCTURE, 1989, 8 (02): : 201 - 210MODLER, HWYIU, SHBOLLINGER, UKKALAB, M