216 results on '"Muir, D. D."'
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2. New perspectives on the formation of the Boulder Bed of the western Bushveld Complex, South Africa
3. Petrological and geochronological constraints on magma storage conditions beneath Uturuncu volcano, SW Bolivia
4. New perspectives on the formation of the Boulder Bed of the western Bushveld Complex, South Africa
5. Multiphase petrography of volcanic rocks using element maps: a method applied to Mount St. Helens, 1980–2005
6. Quality Control in Processed Cheese Manufacture
7. The Grading and Sensory Profiling of Cheese
8. Casein and Related Products
9. Dried Milk Products
10. Levels and trends of poly- and perfluoroalkyl substances in the Arctic environment – An update
11. Patents and literature
12. The temporal record of magmatism at Cerro Uturuncu, Bolivian Altiplano
13. Sensory Analysis for Food and Beverage Quality Control - A Practical Guide
14. Subvolcanic plumbing systems imaged through crystal size distributions
15. Towards a Reference System for Somatic Cell Counting in Milk
16. Monitoring Success of Paratuberculosis Programs: Proceedings of 2nd Paratuberculosis Forum, Minneapolis, August 2009
17. Milk Processing and Quality Management
18. Dairy Fats and Related Products
19. THE QUALITY OF BLENDED RAW MILK IN CREAMERIES IN SOUTH-WEST SCOTLAND
20. Nonparametrics for Sensory Science—A More Informative Approach– Edited by J.C.W. Rayner, D.J. Best, P.B. Brockhoff and G.D. Rayner
21. Tamime and Robinson's Yoghurt, Science and Technology - Edited by A.Y. Tamime and R. K. Robinson
22. AN ULTRASONIC ANGLE BEAM METHOD FOR DETERMINING THIRD ORDER ELASTIC CONSTANTS VIA ACOUSTOELASTICITY MEASUREMENTS
23. Sensory Evaluation Techniques
24. Preparation and properties of a new generation of in-can sterilized skim-milk based concentrates
25. Extension of the shelf life of cream-based liqueurs at high ambient temperatures
26. A laboratory-scale technique for controlled production of Cheddar cheese
27. Optimization of the heat stability of protein-rich concentrates prepared by ultrafiltration of skim-milk
28. Properties of concentrates containing milk protein and non-milk carbohydrates
29. Encapsulated and Powdered Foods
30. The Maillard Reaction—Chemistry, Biochemistry and Implications
31. Rheology and sensory profiling of set-type fermented milks made with different commercial probiotic and yoghurt starter cultures
32. Agri-food quality II: Quality management of fruits and vegetables?from field to table, Edited by M H�gg, R Ahvenainen, AM Evers and K Tiilikkala.Special publication no 229, Royal Society of Chemistry, Cambridge, 1999, pp xiv+376, price �69.50 ISBN 0-85404-788-3
33. Comparison of the sensory profiles of kefir, buttermilk and yogurt
34. Sensory profiles of commercial fruit juice drinks: influence of sweetener type
35. Progress in developing an international protocol for sensory profiling of hard cheese
36. The microstructure of set-style, natural yogurt made by substituting microparticulate whey protein for milk fat
37. The effect of substitution of fat by microparticulate whey protein on the quality of set-type, natural yogurt
38. Skim milk powder for use in cream of tomato soup
39. Optimization of the properties of dried skim milk for use in white sauce suitable for use with frozen products
40. Milk composition--manufacturing properties.
41. The heat stability of milk and concentrated milk containing added aldehydes and sugars.
42. The effect of concentration on the heat stability of skim-milk.
43. Effect of urea on the heat coagulation of the caseinate complex in skim-milk.
44. The influence of naturally occurring levels of urea on the heat stability of bulk milk.
45. Effect of the bacterial quality of raw milk on the bacterial quality and some other properties of low-heat and high-heat dried milk.
46. Developments in membrane technology.
47. Effect of fat incorporation on properties of sterile concentrates prepared by ultrafiltration of skimmed milk.
48. Effect of incorporation of denatured whey protein on the yield and quality of Cheddar cheese.
49. UHT-sterilized milk concentrate: a review of practical methods of production.
50. A comparison of the quality of Cheddar cheese produced from seasonal and standardized milk.
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