Effect of Processing Variables on the Formation of Calcium Lactate Crystals on Cheddar Cheese von Dybing, S.T., Wiegand, J.A., Brudvig, S.A., Huang, E.A., Chandan, R.C.

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A simple method for estimating the extent of surface crystal development on colored Cheddar cheese von Dybing, S.T, Brudvig, S.A, Wiegand, J.A, Huang, E.A

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Survey of commercially available cheese for enterotoxigenic Escherichia coli von Glatz, Bonita A., Brudvig, Steven A.

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Effect of Chloride Depletion on the Magnetic Properties and the Redox Leveling of the Oxygen-Evolving Complex in Photosystem II von Amin, Muhamed, Pokhrel, Ravi, Brudvig, Gary W, Badawi, Ashraf, Obayya, S. S. A

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