Whey Utilization and Whey Products von Kosikowski, Frank V

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Enzyme Behavior and Utilization in Dairy Technology von Kosikowski, Frank V.

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Quantification of lactones in ripening pasteurized milk blue cheese containing added microbial lipases von Jolly, Ramesh C, Kosikowski, Frank V

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Low Sodium Cheddar Cheeses Through Whole Milk Retentate Supplementation von Kosikowski, Frank V.

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Ultrafiltration of Milk on French Farms and in the Making of a New Specialty Cheese Industry von Kosikowski, Frank V.

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Beta-nitropropionic acid production by Aspergillus oryzae in selected high protein and carbohydrate-rich foods von Penel, A.J. (CUNY, Brooklyn, NY), Kosikowski, F.V

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Low Lactose Yogurts and Milk Beverages by Ultrafiltration von Kosikowski, Frank V.

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Characteristics of Cottage Cheese from Water and Permeate Reconstituted Retentates von Kosikowski, Frank V.

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Potential of Enzymes in Continous Cheesemaking von Kosikowski, Frank V.

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Dairy Foods of the World – Evolution, Expansion, and Innovation von Kosikowski, Frank V.

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Properties of commercial flavored frozen yogurts von Kosikowski, Frank V

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Cheddar Cheese from Water Reconstituted Retentates von Kosikowski, Frank V.

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Whey Wine from Concentrates of Reconstituted Acid Whey Powder von Kosikowski, Frank V., Wzorek, Wieslaw

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Cheesemaking by Ultrafiltration von Kosikowski, Frank V.

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Consumer Reaction to Canned Sterlized Whole Milk and Milk Products von Kosikowski, Frank V.

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The character, movement, and future of the United States dairy industry von Kosikowski, Frank V

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Acid Whey Powder Modification of Gari from Cassava von Onuma Okezie, B., Kosikowski, Frank V.

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Nutritional Beverages from Acid Whey Powder von Kosikowski, Frank V.

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Flavored Buttermilks von Kosikowski, Frank V.

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Greater Utilization of Whey Powder for Human Consumption and Nutrition von Kosikowski, Frank V.

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