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

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

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

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Cheese | Enzyme-Modified Cheese von Wilkinson, M.G., Doolan, I.A., Kilcawley, K.N.

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