Relation of Flavor Development in Cheddar Cheese to Chemical Changes in the Fat of the Cheese von Ohren, J.A., Tuckey, S.L.

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Properties of a Milk-Clotting Microbial Enzyme von Melachouris, N., Tuckey, S.L.

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Brine Soluble Protein of Cheddar and Gouda Cheese von Gupta, S.K., Whitney, R.M., Tuckey, S.L.

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Relation of Cheese-Making Operations to Survival and Growth of Staphylococcus aureus in Different Varieties of Cheese von Tuckey, S. L, Stiles, M. E, Ordal, Z. John, Witter, L. D

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Cheese. Volume 1. Basic Technology von Tuckey, S.L.

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Cheese. Volume 2. Annotated Bibliography with Subject Index von Tuckey, S.L.

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Properties of Casein Important in Making Cottage Cheese1 von Tuckey, S.L.

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Problems in Cottage Cheese Production for 19591 von Tuckey, S.L.

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Italian Cheese Varieties von Tuckey, S.L.

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Cheese von Tuckey, S.L.

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Cheese von Tuckey, S.L.

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Comparison of the Proteolysis Produced by Rennet Extract and the Pepsin Preparation Metroclot during Ripening of Cheddar Cheese1 von Melachouris, N.P., Tuckey, S.L.

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Properties of Casein Important in Making Cottage Cheese von Tuckey, S. L

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Antibiotics in Milk—A Review1 von Albright, J.L., Tuckey, S.L., Woods, G.T.

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American Cheese Varieties von Tuckey, S.L.

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Problems in Cottage Cheese Production for 1959 von Tuckey, S. L

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Relation of Cheese-Making Operations to Survival and Growth of Staphylococcus aureus in Different Varieties of Cheese1 von Tuckey, S.L., Stiles, M.E., Ordal, Z. John, Witter, L.D.

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Studies in the Ripening of Limburger Cheese. I von Tuckey, S.L., Sahasrabudhe, M.R.

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Score-Card and Guide for Cottage Cheese1 von Angevine, N.C., Harmon, L.H., Olson, H.C., Tuckey, S.L., Irvine, D.M.

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Denaturation of Whey Proteins in Milk Heated at High Temperatures for Short Times von Melachouris, N.P., Tuckey, S.L.

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