Search Results - Doolan, I.A.

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  1. 1
    The impact of reduced sodium chloride content on Cheddar cheese quality

    The impact of reduced sodium chloride content on Cheddar cheese quality by Rulikowska, A., Kilcawley, K.N., Doolan, I.A., Alonso-Gomez, M., Nongonierma, A.B., Hannon, J.A., Wilkinson, M.G.

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  2. 2
    Evaluation of commercial enzyme systems to accelerate Cheddar cheese ripening

    Evaluation of commercial enzyme systems to accelerate Cheddar cheese ripening by Kilcawley, K.N., Nongonierma, A.B., Hannon, J.A., Doolan, I.A., Wilkinson, M.G.

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  3. 3
    Partitioning of starter bacteria and added exogenous enzyme activities between curd and whey during Cheddar cheese manufacture

    Partitioning of starter bacteria and added exogenous enzyme activities between curd and whey during Cheddar cheese manufacture by Doolan, I.A., Nongonierma, A.B., Kilcawley, K.N., Wilkinson, M.G.

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    LEARNING DURING GENERAL ANAESTHESIA: IMPLICIT RECALL AFTER METHOHEXITONE OR PROPOFOL INFUSION

    LEARNING DURING GENERAL ANAESTHESIA: IMPLICIT RECALL AFTER METHOHEXITONE OR PROPOFOL INFUSION by BETHUNE, D.W., GHOSH, S., GRAY, B., KERR, L., WALKER, I.A., DOOLAN, L.A., HARWOOD, R.J., SHARPLES, L.D.

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