Free Proline Production by Strains of Propionibacteria von Langsrud, Thor, Reinbold, G. W, Hammond, E. G

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Colorimetric method for residual annatto in dry whey [quality control] von Hammond, E. G, Chang, J, Reinbold, G. W

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Influence of copper on the characteristics of Swiss-type cheeses [Processing] von Maurer, L, Reinbold, G.W, Hammond, E.G

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Role of fat in flavor of Cheddar cheese von Foda, E. A, Hammond, E. G, Reinbold, G. W, Hotchkiss, D. K

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Influence of Lactobacillus bulgaricus on commercial Swiss cheese von Biede, S. L, Reinbold, G. W, Hammond, E. G

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An improved method for brine salting cheese von Reinbold, G. W, Hammond, E. G

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Reactions of benzoyl peroxide with whey von Chang, J. E, Hammond, E. G, Reinbold, G. W

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Influence of Lactobacillus bulgaricus on Microbiology and Chemistry of Swiss Cheese von Biede, S. L, Reinbold, G. W, Hammond, E. G

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Sulfonamide Resistance of Propionibacteria: Nutrition and Transport von Reddy, M S, Williams, F D, Reinbold, G W

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Pouch Method for Isolating and Enumerating Propionibacteria von Hettinga, D. H, Vedamuthu, E. R, Reinbold, G. W

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Enterococci in Young Cheddar Cheese von Clark, W. S., Jr, Reinbold, G. W

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Role of Propionibacteria in Split Defect of Swiss Cheese von Park, H. S, Reinbold, G. W, Hammond, E. G

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Freezing of Lactic Cultures von Baumann, D. P, Reinbold, G. W

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Component Balance in Mixed Lactic Starters as influenced by Preservative Procedures von Reddy, M. S, Vedamuthu, E. R, Washam, C. J, Reinbold, G. W

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Sensitive enzymatic method for determination of glucose, galactose, and lactose in Cheddar cheese von Hettinga, D.H, Miah, A.H, Hammond, E.G, Reinbold, G.W

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Growth of Propionibacteria at Low Temperatures von Park, H. S, Reinbold, G. W, Hammond, E. G, Clark, W. S., Jr

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Study of the Split Defect in Swiss Cheese von Hammond, E. G, Reinbold, G. W

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Effect of some manufacturing variables on the leakage defect of blue cheese von Pedersen, D.H, Vedamuthu, E.R, Reinbold, G.W, Washam, C.J

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One-sided defect of Swiss cheese von Schneider, S.A, Hammond, E.G, Reinbold, G.W, Vedamuthu, E.R

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Effect of copper on microorganisms in the manufacture of Swiss cheese [Lactobacillus bulgaricus, Streptococcus thermophilus, lactic streptococci, propionibacteria] von Maurer, L, Reinbold, G.W, Hammond, E.G

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