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Factors affecting the retention of rennet in cheese curd.
Bansal N, Fox PF, McSweeney PL. Bansal N, et al. Among authors: mcsweeney pl. J Agric Food Chem. 2007 Oct 31;55(22):9219-25. doi: 10.1021/jf071105p. Epub 2007 Oct 4. J Agric Food Chem. 2007. PMID: 17914877
Methods for assessing proteolysis in cheese during maturation.
Fox PF, McSweeney PL, Singh TK. Fox PF, et al. Among authors: mcsweeney pl. Adv Exp Med Biol. 1995;367:161-94. doi: 10.1007/978-1-4615-1913-3_10. Adv Exp Med Biol. 1995. PMID: 7572360 Review. No abstract available.
Biogenesis of flavour compounds in cheese.
Fox PF, Singh TK, McSweeney PL. Fox PF, et al. Among authors: mcsweeney pl. Adv Exp Med Biol. 1995;367:59-98. doi: 10.1007/978-1-4615-1913-3_6. Adv Exp Med Biol. 1995. PMID: 7572380 Review. No abstract available.
Cheese: physical, biochemical, and nutritional aspects.
Fox PF, O'Connor TP, McSweeney PL, Guinee TP, O'Brien NM. Fox PF, et al. Among authors: mcsweeney pl. Adv Food Nutr Res. 1996;39:163-328. doi: 10.1016/s1043-4526(08)60075-3. Adv Food Nutr Res. 1996. PMID: 8794552 Review. No abstract available.
66 results