The Effect of Manufacturing Variables on the Mineral Content of Cottage Cheese von Wong, N.P., LaCroix, D.E., Mattingly, W.A., Vestal, J.H., Alford, J.A.

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Protein Concentrate from Cheese Whey by Ultrafiltration von McDonough, F.E., Mattingly, W.A., Vestal, J.H.

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Semisoft Skimmilk Cheese. Pilot Plant Procedure von Walter, H.E., Sadler, A.M., Mattingly, W.A.

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Composition and Properties of Whey Protein Concentrates from Ultrafiltration von McDonough, F.E., Hargrove, R.E., Mattingly, W.A., Posati, L.P., Alford, J.A.

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Composition and properties of whey concentrates from ultrafiltration von McDonough F.E, Hargrove R.E, Mattingly W.A, Posati L.P, Alford J.A

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Acid Production and Curd Toughness in Milks of Different αs1-Casein Types von Sadler, A.M., Kiddy, C.A., McCann, Rosemary E., Mattingly, W.A.

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Factors affecting survival of Salmonella in Cheddar and Colby cheese von Hargrove, R.E, McDonough, F.E, Mattingly, W.A

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Strangeness production in antiproton nucleus interactions von Ahmad, S., Bonner, B.E., Buchanan, J.A., Carter, P., Chan, C.S., Clement, J.M., Eiseman, S.E., Empl, A., Etkin, A., Foley, K.J., Hackenburg, R.W., Hallman, T.J., Kramer, M.A., Lindenbaum, S.J., Longacre, R.S., Love, W.A., Madansky, L., Mattingly, A.C., Morris, T.W., Mutchler, G.S., Peaslee, D.C., Platner, E.D., Saulys, A.C., Toshkov, S.

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Anti-proton nucleus interactions at 5, 7, and 9 GeV/c von Ahmad, S., Bonner, B.E., Buchanan, J.A., Carter, P., Chan, C.S., Clement, J.M., Eiseman, S.E., Empl, A., Etkin, A., Foley, K.J., Hackenburg, R.W., Hallman, T.J., Kramer, M.A., Lindenbaum, S.J., Longacre, R.S., Love, W.A., Madansky, L., Mattingly, A.C., Morris, T.W., Mutchler, G.S., Peaslee, D.C., Platner, E.D., Saulys, A.C., Toshkov, S.

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