Search Results - Vakaleris, D. G

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  1. 1
    Stability of fluid food emulsions. I. Effects of emulsifiers, electrolytes and sodium caseinate

    Stability of fluid food emulsions. I. Effects of emulsifiers, electrolytes and sodium caseinate by Sabharwal, K, Vakaleris, D.G

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  2. 2
    Stability of fluid food emulsions. II. Interacting effects of electrolytes, sodium caseinate and emulsifiers

    Stability of fluid food emulsions. II. Interacting effects of electrolytes, sodium caseinate and emulsifiers by Vakaleris, D.G, Sabharwal, K

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  3. 3
    A Rapid Spectrophotometric Method for Measuring Cheese Ripening

    A Rapid Spectrophotometric Method for Measuring Cheese Ripening by Vakaleris, D. G, Price, W. V

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  4. 4
    Spectrofluorometric Method for the Determination of Sulfhydryl and Disulfide Groups in Milk Proteins

    Spectrofluorometric Method for the Determination of Sulfhydryl and Disulfide Groups in Milk Proteins by Vakaleris, D.G., Pofahl, T.R.

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  5. 5
    Effects of Heat on Sulfhydryl and Disulfide Groups of Milk Proteins as Measured by the Spectrofluorometric Method

    Effects of Heat on Sulfhydryl and Disulfide Groups of Milk Proteins as Measured by the Spectrofluorometric Method by Pofahl, T.R., Vakaleris, D.G.

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  6. 6
    Effects of Proteolysis of Natural Cheese on Body and Melting Properties of Pasteurized Process Cheese Spread

    Effects of Proteolysis of Natural Cheese on Body and Melting Properties of Pasteurized Process Cheese Spread by Vakaleris, D. G, Olson, N. F, Price, W. V

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  7. 7
    Acidity and Age of Natural Cheese as Factors Affecting the Body of Pasteurized Process Cheese Spread

    Acidity and Age of Natural Cheese as Factors Affecting the Body of Pasteurized Process Cheese Spread by Olson, N.F., Vakaleris, D.G., Price, W.V., Knight, S.G.

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  8. 8
    A Study of the Ripening of Dariworld and Cheddar Cheese with Special Emphasis on Proteolysis

    A Study of the Ripening of Dariworld and Cheddar Cheese with Special Emphasis on Proteolysis by Vakaleris, D. G, Olson, N. F, Price, W. V, Knight, S. G

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  9. 9
    Spectrofluorometric Determination of Sulfhydryl Groups in Cottage Cheese

    Spectrofluorometric Determination of Sulfhydryl Groups in Cottage Cheese by Vakaleris, D.G., Pofahl, T.R.

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