Michael Tunick - Rheology and microstructure of Queso Blanco as affected by pressing procedure and storage conditions, Michael H. Tunick, Diane L. Van Hekken, and Peter H

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  Publication Details (including relevant citation   information): Rheology and microstructure of Queso   Blanco as affected by pressing procedure and storage conditions,   Michael H. Tunick, Diane L. Van Hekken, and Peter H. Cooke,   Milchwissenschaft, 63:157-160, 2008. Queso Chihuahua: Make   procedures, composition, protein profiles, and microbiology,   Michael H. Tunick, Diane L. Van Hekken, F. Javier Molina-Corral,   Peggy M. Tomasula, Jeffrey Call, John Luchansky, and Alfonso A.   Gardea, International Journal of Dairy Technology, 61:62-69,   2008. Effect of whey drainage pH on composition, rheology, and   melting properties of reduced-fat Cheddar cheese, Michael H.   Tunick, Timothy P. Guinee, Diane L. Van Hekken, Thomas P.   Beresford, and Edyth L. Malin, Milchwissenschaft, 62:443-446,   2008. Queso Chihuahua: Effects of seasonality of cheesemilk on   rheology, Michael H. Tunick, Diane L. Van Hekken, Jeffrey Call,   F. Javier Molina-Corral, and Alfonso A. Gardea, International   Journal of Dairy Technology, 60:13-21, 2007. Thermal analysis of   ribosomal proteins in foodborne bacteria, M.H. Tunick, D.O.   Bayles, and J.S. Novak, Journal of Thermal Analysis and   Calorimetry, 83:23-26, 2006. Rheological properties of extruded   milk powders, Michael H. Tunick and Charles I. Onwulata,   International Journal of Food Properties, 9:835-844, 2006.

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