Rheological characterization of tofu [Soybean product] von LEE, Y.C., ROSENAU, J.R., PELEG, M.

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Four factor response surface experimental design for evaluating the role of processing variables upon protein denaturation in heated whey systems von Nielsen, M.A, Coulter, S.T, Morr, C.V, Rosenau, J.R

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Comparison of four procedures of cheese meltability evaluation von PARK, J., ROSENAU, J. R., PELEG, M.

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A distribution function for particle populations having a finite size range and a mode independent of the spread von Peleg, M., Normand, M.D., Rosenau, J.R.

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RHEOLOGICAL CHARACTERIZATION OF TOFU2 von LEE, Y.C., ROSENAU, J.R., PELEG, M.

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Four Factor Response Surface Experimental Design for Evaluating the Role of Processing Variables Upon Protein Denaturation in Heated Whey Systems1 von Nielsen, M.A., Coulter, S.T., Morr, C.V., Rosenau, J.R.

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comparison of the Babcock, Mojonnier, and Milko-tester Mark III methods in the analysis of milkfat in cream von Packard, V.S, Ginn, R.E, Rosenau, J.R

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Production of Cheddar-like cheeses via nonfermentative pH manipulation von Rosenau, J.R, Anderson, J.C, Morris, H.A

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Texture prediction with a model system [Gelatinization of wheat flour] von OLKKU, JUHANI, RHA, CHOKYUN, ROSENAU, J. R., FLETCHER III, S. W.

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Data Acquisition from an Extruder for Food Research von Thompson, D.R, Rosenau, J.R

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Simulation of Brine Regeneration in a Packed Bed Brine-Air Contractor for Solar Driven Liquid Food Evaporation von Biswal, R.N. (University of Tennessee, Knoxville), Rosenau, J.R, Schwartzberg, H.G

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Single Cell Protein Recovery from Alfalfa Process Wastes von Mudgett, R.E, Rajagopalan, K, Rosenau, J.R

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MINIMUM AIR FLOWRATE FOR A PACKED BED BRINE-AIR CONTACTOR von Biswal, R.N. (University of Tennessee, Knoxville, TN), Rosenau, J.R, Schwartzberg, H.G

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Use of a rapid muscle protein solubility technique to predict beef muscle yield [after thermal processing] as a function of time, temperature, salt and phosphate von HWANG, P. T., ADDIS, P. B., ROSENALJ, J. R., NELSON, D. A., THOMPSON, D. R.

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Incorporation of milk proteins harvested by direct acidification into process cheese products von Popplewell, L.M. (University of Massachusetts-Amherst), Rosenau, J.R

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