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- [2] CONSUMER USE OF REDUCED-FAT FOODS AND BEVERAGES ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 1994, 207 : 43 - AGFD
- [5] RHEOLOGY OF REDUCED-FAT MOZZARELLA CHEESE ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 1993, 206 : 10 - AGFD
- [6] NUTRITIONAL ASPECTS OF REDUCED-FAT CHEESE ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 1993, 206 : 89 - AGFD
- [7] TECHNOLOGY OF MANUFACTURING REDUCED-FAT CHEESE ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 1993, 206 : 88 - AGFD
- [8] REDUCED-FAT CHEESE - REGULATIONS AND DEFINITIONS ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 1993, 206 : 92 - AGFD
- [9] IMPROVING THE SENSORY CHARACTERISTICS OF REDUCED-FAT CHEESE ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 1993, 206 : 93 - AGFD