β-Galactosidase activity of commercial lactase samples in raw and pasteurized milk at refrigerated temperatures von Horner, T.W., Dunn, M.L., Eggett, D.L., Ogden, L.V.

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Conditions associated with Clostridium sporogenes growth as a surrogate for Clostridium botulinum in nonthermally processed canned butter von Taylor, R.H., Dunn, M.L., Ogden, L.V., Jefferies, L.K., Eggett, D.L., Steele, F.M.

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Effect of end-user preparation methods on vitamin content of fortified humanitarian food-aid commodities von Rowe, J.P., Ogden, L.V., Pike, O.A., Steele, F.M., Dunn, M.L.

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Quality at Time of Purchase of Dried Milk Products Commercially Packaged in Reduced Oxygen Atmosphere von Lloyd, M.A., Zou, J., Farnsworth, H., Ogden, L.V., Pike, O.A.

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Sensory and nutritional quality of nonfat dry milk in long-term residential storage von Lloyd, M.A., Zou, J., Ogden, L.V., Pike, O.A.

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Change in Mutagenicity in White Rice after Accelerated and Long-Term Storage von Pahulu, H.F, Davidson, R.T, Dunn, M.L, Ogden, L.V, Steele, F.M, Pike, O.A

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Determination of Carbonation Threshold in Yogurt von Wright, A.O, Ogden, L.V, Eggett, D.L

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Enhanced Lipid Stability in Whole Wheat Flour by Lipase Inactivation and Antioxidant Retention von Rose, D.J, Ogden, L.V, Dunn, M.L, Pike, O.A

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Multiple comparison procedures for analysis of ranked data von Christensen, Z.T, Ogden, L.V, Dunn, M.L, Eggett, D.L

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Sensory and nutritional quality of dehydrated potato flakes in long-term storage von Neilson, A.P, Pahulu, H.F, Ogden, L.V, Pike, O.A

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Effects of long-term storage on sensory and nutritional quality of rolled oats von McEwan, M, Ogden, L.V, Pike, O.A

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Method of Identifying the Batch of Origin in Semi-Continuous Cheese Making Processes von Dunn, M.L., Ogden, L.V.

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Effect of Emulsifiers and Fortification Methods on Light Stability of Vitamin A in Milk von Bartholomew, B.P., Ogden, L.V.

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Effect of Warming Cold Milk in the Vat on Occurrence of a Dark Seam Defect in Cheddar Cheese von Williams, L.H., Ogden, L.V.

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Carbonation of Viscous Fluids: Carbon Dioxide Holding Capacity and Rate to Saturation of Simulated Yogurt von Taylor, D.P., Ogden, L.V.

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Homogenization-lnduced Clustering of Fat Globules in Cream and Model Systems1 von Ogden, L.V., Walstra, P., Morris, H.A.

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Homogenization-lnduced Clustering of Fat Globules in Cream and Model Systems von Ogden, L. V, Walstra, P, Morris, H. A

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Homogenization-induced clustering of fat globules in cream and model systems von Ogden, L V, Walstra, P, Morris, H A

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Nomination of Candidates for Officers of the American Dairy Science Association von Ogden, L.V., Brown, R.J., Marley, G.P., Cousin, M.A., Richardson, G.H., Bull, L.S., Williams, G.F., Cummings, K.R., Van Horn, H.H., Braund, D.G.

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Effects of Lactobacillus helveticus culture on physical properties of Mozzarella cheese von Oberg, C.J. (Weber State University, Ogden, UT), Merrill, R.K, Moyes, L.V, Brown, R.J, Richardson, G.H

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