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You searched for subject:(Cheese). Showing records 1 – 30 of 855 total matches.

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1. Nkhata, Greyson Lyson Elemson. Use of Locally available materials in the development of culture media for the production of Cheese starter cultures in Zambia.

Degree: 2011, University of Zimbabwe

 To determine which farms around Lusaka produce Cheese, a questionnaire was prepared and dispersed to dairy farms affiliated to the Zambia National Farmers Union (ZNFU)… (more)

Subjects/Keywords: Cheese

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APA (6th Edition):

Nkhata, G. L. E. (2011). Use of Locally available materials in the development of culture media for the production of Cheese starter cultures in Zambia. (Thesis). University of Zimbabwe. Retrieved from http://dspace.unza.zm/handle/123456789/271

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Nkhata, Greyson Lyson Elemson. “Use of Locally available materials in the development of culture media for the production of Cheese starter cultures in Zambia.” 2011. Thesis, University of Zimbabwe. Accessed October 01, 2020. http://dspace.unza.zm/handle/123456789/271.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Nkhata, Greyson Lyson Elemson. “Use of Locally available materials in the development of culture media for the production of Cheese starter cultures in Zambia.” 2011. Web. 01 Oct 2020.

Vancouver:

Nkhata GLE. Use of Locally available materials in the development of culture media for the production of Cheese starter cultures in Zambia. [Internet] [Thesis]. University of Zimbabwe; 2011. [cited 2020 Oct 01]. Available from: http://dspace.unza.zm/handle/123456789/271.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Nkhata GLE. Use of Locally available materials in the development of culture media for the production of Cheese starter cultures in Zambia. [Thesis]. University of Zimbabwe; 2011. Available from: http://dspace.unza.zm/handle/123456789/271

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University of Minnesota

2. Thompson, Jason. Effect of cheese age on sauces made from process cheese loaves and comparison of methods used to measure sauce viscosity.

Degree: MS, Food Science, 2016, University of Minnesota

 Natural cheese is the primary ingredient used in the manufacture of process cheese and therefore has a large influence on its performance properties. The objective… (more)

Subjects/Keywords: Cheese age; Process cheese; Viscosity

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APA (6th Edition):

Thompson, J. (2016). Effect of cheese age on sauces made from process cheese loaves and comparison of methods used to measure sauce viscosity. (Masters Thesis). University of Minnesota. Retrieved from http://hdl.handle.net/11299/201025

Chicago Manual of Style (16th Edition):

Thompson, Jason. “Effect of cheese age on sauces made from process cheese loaves and comparison of methods used to measure sauce viscosity.” 2016. Masters Thesis, University of Minnesota. Accessed October 01, 2020. http://hdl.handle.net/11299/201025.

MLA Handbook (7th Edition):

Thompson, Jason. “Effect of cheese age on sauces made from process cheese loaves and comparison of methods used to measure sauce viscosity.” 2016. Web. 01 Oct 2020.

Vancouver:

Thompson J. Effect of cheese age on sauces made from process cheese loaves and comparison of methods used to measure sauce viscosity. [Internet] [Masters thesis]. University of Minnesota; 2016. [cited 2020 Oct 01]. Available from: http://hdl.handle.net/11299/201025.

Council of Science Editors:

Thompson J. Effect of cheese age on sauces made from process cheese loaves and comparison of methods used to measure sauce viscosity. [Masters Thesis]. University of Minnesota; 2016. Available from: http://hdl.handle.net/11299/201025


University of Limerick

3. Yarlagadda, Anil Babu. Assessment of different novel approaches to accelerate cheese ripening for a range of applications.

Degree: 2014, University of Limerick

peer-reviewed

The aims of this thesis were to investigate the potential of different methods to accelerate Cheddar cheese ripening, individually and in combination. The following… (more)

Subjects/Keywords: cheese; acclerate cheese ripening

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APA (6th Edition):

Yarlagadda, A. B. (2014). Assessment of different novel approaches to accelerate cheese ripening for a range of applications. (Thesis). University of Limerick. Retrieved from http://hdl.handle.net/10344/4437

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Yarlagadda, Anil Babu. “Assessment of different novel approaches to accelerate cheese ripening for a range of applications.” 2014. Thesis, University of Limerick. Accessed October 01, 2020. http://hdl.handle.net/10344/4437.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Yarlagadda, Anil Babu. “Assessment of different novel approaches to accelerate cheese ripening for a range of applications.” 2014. Web. 01 Oct 2020.

Vancouver:

Yarlagadda AB. Assessment of different novel approaches to accelerate cheese ripening for a range of applications. [Internet] [Thesis]. University of Limerick; 2014. [cited 2020 Oct 01]. Available from: http://hdl.handle.net/10344/4437.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Yarlagadda AB. Assessment of different novel approaches to accelerate cheese ripening for a range of applications. [Thesis]. University of Limerick; 2014. Available from: http://hdl.handle.net/10344/4437

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Oregon State University

4. McDaniel, Fred Bruce. The influence of acidity control during the manufacturing process on the market quality of cottage cheese.

Degree: MS, Dairy Husbandry, 1956, Oregon State University

Subjects/Keywords: Cheese

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APA (6th Edition):

McDaniel, F. B. (1956). The influence of acidity control during the manufacturing process on the market quality of cottage cheese. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/51739

Chicago Manual of Style (16th Edition):

McDaniel, Fred Bruce. “The influence of acidity control during the manufacturing process on the market quality of cottage cheese.” 1956. Masters Thesis, Oregon State University. Accessed October 01, 2020. http://hdl.handle.net/1957/51739.

MLA Handbook (7th Edition):

McDaniel, Fred Bruce. “The influence of acidity control during the manufacturing process on the market quality of cottage cheese.” 1956. Web. 01 Oct 2020.

Vancouver:

McDaniel FB. The influence of acidity control during the manufacturing process on the market quality of cottage cheese. [Internet] [Masters thesis]. Oregon State University; 1956. [cited 2020 Oct 01]. Available from: http://hdl.handle.net/1957/51739.

Council of Science Editors:

McDaniel FB. The influence of acidity control during the manufacturing process on the market quality of cottage cheese. [Masters Thesis]. Oregon State University; 1956. Available from: http://hdl.handle.net/1957/51739


Oregon State University

5. Bills, Donald D., 1932-. A method for the determination of the free fatty acids of Cheddar cheese.

Degree: MS, Food Science and Technology, 1963, Oregon State University

 The free fatty acids of Cheddar cheese are important components in the over-all flavor and aroma of the cheese. Although the more volatile fatty acids… (more)

Subjects/Keywords: Cheese

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APA (6th Edition):

Bills, Donald D., 1. (1963). A method for the determination of the free fatty acids of Cheddar cheese. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/26674

Chicago Manual of Style (16th Edition):

Bills, Donald D., 1932-. “A method for the determination of the free fatty acids of Cheddar cheese.” 1963. Masters Thesis, Oregon State University. Accessed October 01, 2020. http://hdl.handle.net/1957/26674.

MLA Handbook (7th Edition):

Bills, Donald D., 1932-. “A method for the determination of the free fatty acids of Cheddar cheese.” 1963. Web. 01 Oct 2020.

Vancouver:

Bills, Donald D. 1. A method for the determination of the free fatty acids of Cheddar cheese. [Internet] [Masters thesis]. Oregon State University; 1963. [cited 2020 Oct 01]. Available from: http://hdl.handle.net/1957/26674.

Council of Science Editors:

Bills, Donald D. 1. A method for the determination of the free fatty acids of Cheddar cheese. [Masters Thesis]. Oregon State University; 1963. Available from: http://hdl.handle.net/1957/26674


Oregon State University

6. Speckman, Calvin Albert. Preparation, evaluation, and use of lyophilized, concentrated dairy starter cultures in cheese and yogurt manufacture.

Degree: PhD, Microbiology, 1974, Oregon State University

 Cultures of Streptococcus lactis and Streptococcus cremoris were grown in sterile 11% nonfat milk (NFM) at 32 C for 17 hr with the pH maintained… (more)

Subjects/Keywords: Cheese

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APA (6th Edition):

Speckman, C. A. (1974). Preparation, evaluation, and use of lyophilized, concentrated dairy starter cultures in cheese and yogurt manufacture. (Doctoral Dissertation). Oregon State University. Retrieved from http://hdl.handle.net/1957/44283

Chicago Manual of Style (16th Edition):

Speckman, Calvin Albert. “Preparation, evaluation, and use of lyophilized, concentrated dairy starter cultures in cheese and yogurt manufacture.” 1974. Doctoral Dissertation, Oregon State University. Accessed October 01, 2020. http://hdl.handle.net/1957/44283.

MLA Handbook (7th Edition):

Speckman, Calvin Albert. “Preparation, evaluation, and use of lyophilized, concentrated dairy starter cultures in cheese and yogurt manufacture.” 1974. Web. 01 Oct 2020.

Vancouver:

Speckman CA. Preparation, evaluation, and use of lyophilized, concentrated dairy starter cultures in cheese and yogurt manufacture. [Internet] [Doctoral dissertation]. Oregon State University; 1974. [cited 2020 Oct 01]. Available from: http://hdl.handle.net/1957/44283.

Council of Science Editors:

Speckman CA. Preparation, evaluation, and use of lyophilized, concentrated dairy starter cultures in cheese and yogurt manufacture. [Doctoral Dissertation]. Oregon State University; 1974. Available from: http://hdl.handle.net/1957/44283


Oregon State University

7. Steele, John Henderson. Preliminary studies on the manufacture of cottage cheese.

Degree: MS, Dairy Manufacturing, 1929, Oregon State University

Subjects/Keywords: Cheese

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APA (6th Edition):

Steele, J. H. (1929). Preliminary studies on the manufacture of cottage cheese. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/51079

Chicago Manual of Style (16th Edition):

Steele, John Henderson. “Preliminary studies on the manufacture of cottage cheese.” 1929. Masters Thesis, Oregon State University. Accessed October 01, 2020. http://hdl.handle.net/1957/51079.

MLA Handbook (7th Edition):

Steele, John Henderson. “Preliminary studies on the manufacture of cottage cheese.” 1929. Web. 01 Oct 2020.

Vancouver:

Steele JH. Preliminary studies on the manufacture of cottage cheese. [Internet] [Masters thesis]. Oregon State University; 1929. [cited 2020 Oct 01]. Available from: http://hdl.handle.net/1957/51079.

Council of Science Editors:

Steele JH. Preliminary studies on the manufacture of cottage cheese. [Masters Thesis]. Oregon State University; 1929. Available from: http://hdl.handle.net/1957/51079


Michigan State University

8. Finch, Norman Dale. Utilization of dried cheese in the manufacture of process cheese.

Degree: MS, Dept. of Food Science, 1966, Michigan State University

Subjects/Keywords: Cheese

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APA (6th Edition):

Finch, N. D. (1966). Utilization of dried cheese in the manufacture of process cheese. (Masters Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:9605

Chicago Manual of Style (16th Edition):

Finch, Norman Dale. “Utilization of dried cheese in the manufacture of process cheese.” 1966. Masters Thesis, Michigan State University. Accessed October 01, 2020. http://etd.lib.msu.edu/islandora/object/etd:9605.

MLA Handbook (7th Edition):

Finch, Norman Dale. “Utilization of dried cheese in the manufacture of process cheese.” 1966. Web. 01 Oct 2020.

Vancouver:

Finch ND. Utilization of dried cheese in the manufacture of process cheese. [Internet] [Masters thesis]. Michigan State University; 1966. [cited 2020 Oct 01]. Available from: http://etd.lib.msu.edu/islandora/object/etd:9605.

Council of Science Editors:

Finch ND. Utilization of dried cheese in the manufacture of process cheese. [Masters Thesis]. Michigan State University; 1966. Available from: http://etd.lib.msu.edu/islandora/object/etd:9605


Michigan State University

9. Rao-Jude, Talari Vishwas. The manufacture of cheddar and surati type cheese with vegetable fats and nonfat dry milk.

Degree: MS, Dept. of Food Science, 1965, Michigan State University

Subjects/Keywords: Cheese

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APA (6th Edition):

Rao-Jude, T. V. (1965). The manufacture of cheddar and surati type cheese with vegetable fats and nonfat dry milk. (Masters Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:13384

Chicago Manual of Style (16th Edition):

Rao-Jude, Talari Vishwas. “The manufacture of cheddar and surati type cheese with vegetable fats and nonfat dry milk.” 1965. Masters Thesis, Michigan State University. Accessed October 01, 2020. http://etd.lib.msu.edu/islandora/object/etd:13384.

MLA Handbook (7th Edition):

Rao-Jude, Talari Vishwas. “The manufacture of cheddar and surati type cheese with vegetable fats and nonfat dry milk.” 1965. Web. 01 Oct 2020.

Vancouver:

Rao-Jude TV. The manufacture of cheddar and surati type cheese with vegetable fats and nonfat dry milk. [Internet] [Masters thesis]. Michigan State University; 1965. [cited 2020 Oct 01]. Available from: http://etd.lib.msu.edu/islandora/object/etd:13384.

Council of Science Editors:

Rao-Jude TV. The manufacture of cheddar and surati type cheese with vegetable fats and nonfat dry milk. [Masters Thesis]. Michigan State University; 1965. Available from: http://etd.lib.msu.edu/islandora/object/etd:13384


Michigan State University

10. DeWille, Normanella Torres. Influence of various coagulants on casein degradation in American Cheddar type cheese.

Degree: PhD, Department of Food Science and Human Nutrition, 1983, Michigan State University

Subjects/Keywords: Cheese

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APA (6th Edition):

DeWille, N. T. (1983). Influence of various coagulants on casein degradation in American Cheddar type cheese. (Doctoral Dissertation). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:17811

Chicago Manual of Style (16th Edition):

DeWille, Normanella Torres. “Influence of various coagulants on casein degradation in American Cheddar type cheese.” 1983. Doctoral Dissertation, Michigan State University. Accessed October 01, 2020. http://etd.lib.msu.edu/islandora/object/etd:17811.

MLA Handbook (7th Edition):

DeWille, Normanella Torres. “Influence of various coagulants on casein degradation in American Cheddar type cheese.” 1983. Web. 01 Oct 2020.

Vancouver:

DeWille NT. Influence of various coagulants on casein degradation in American Cheddar type cheese. [Internet] [Doctoral dissertation]. Michigan State University; 1983. [cited 2020 Oct 01]. Available from: http://etd.lib.msu.edu/islandora/object/etd:17811.

Council of Science Editors:

DeWille NT. Influence of various coagulants on casein degradation in American Cheddar type cheese. [Doctoral Dissertation]. Michigan State University; 1983. Available from: http://etd.lib.msu.edu/islandora/object/etd:17811


Michigan State University

11. Torres, Normanella. Flavor and texture development in Latin American white cheese.

Degree: MS, Department of Food Science and Human Nutrition, 1979, Michigan State University

Subjects/Keywords: Cheese

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APA (6th Edition):

Torres, N. (1979). Flavor and texture development in Latin American white cheese. (Masters Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:46686

Chicago Manual of Style (16th Edition):

Torres, Normanella. “Flavor and texture development in Latin American white cheese.” 1979. Masters Thesis, Michigan State University. Accessed October 01, 2020. http://etd.lib.msu.edu/islandora/object/etd:46686.

MLA Handbook (7th Edition):

Torres, Normanella. “Flavor and texture development in Latin American white cheese.” 1979. Web. 01 Oct 2020.

Vancouver:

Torres N. Flavor and texture development in Latin American white cheese. [Internet] [Masters thesis]. Michigan State University; 1979. [cited 2020 Oct 01]. Available from: http://etd.lib.msu.edu/islandora/object/etd:46686.

Council of Science Editors:

Torres N. Flavor and texture development in Latin American white cheese. [Masters Thesis]. Michigan State University; 1979. Available from: http://etd.lib.msu.edu/islandora/object/etd:46686


Michigan State University

12. Williams, Robert Mack. Store merchandising of cheese and consumer reactions.

Degree: PhD, 1961, Michigan State University

Subjects/Keywords: Cheese

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APA (6th Edition):

Williams, R. M. (1961). Store merchandising of cheese and consumer reactions. (Doctoral Dissertation). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:45458

Chicago Manual of Style (16th Edition):

Williams, Robert Mack. “Store merchandising of cheese and consumer reactions.” 1961. Doctoral Dissertation, Michigan State University. Accessed October 01, 2020. http://etd.lib.msu.edu/islandora/object/etd:45458.

MLA Handbook (7th Edition):

Williams, Robert Mack. “Store merchandising of cheese and consumer reactions.” 1961. Web. 01 Oct 2020.

Vancouver:

Williams RM. Store merchandising of cheese and consumer reactions. [Internet] [Doctoral dissertation]. Michigan State University; 1961. [cited 2020 Oct 01]. Available from: http://etd.lib.msu.edu/islandora/object/etd:45458.

Council of Science Editors:

Williams RM. Store merchandising of cheese and consumer reactions. [Doctoral Dissertation]. Michigan State University; 1961. Available from: http://etd.lib.msu.edu/islandora/object/etd:45458


Michigan State University

13. Furtado, Mucio M. A study of process parameters for accelerating ripening of Camembert cheese.

Degree: MS, Department of Food Science and Human Nutrition, 1982, Michigan State University

Subjects/Keywords: Cheese

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APA (6th Edition):

Furtado, M. M. (1982). A study of process parameters for accelerating ripening of Camembert cheese. (Masters Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:46370

Chicago Manual of Style (16th Edition):

Furtado, Mucio M. “A study of process parameters for accelerating ripening of Camembert cheese.” 1982. Masters Thesis, Michigan State University. Accessed October 01, 2020. http://etd.lib.msu.edu/islandora/object/etd:46370.

MLA Handbook (7th Edition):

Furtado, Mucio M. “A study of process parameters for accelerating ripening of Camembert cheese.” 1982. Web. 01 Oct 2020.

Vancouver:

Furtado MM. A study of process parameters for accelerating ripening of Camembert cheese. [Internet] [Masters thesis]. Michigan State University; 1982. [cited 2020 Oct 01]. Available from: http://etd.lib.msu.edu/islandora/object/etd:46370.

Council of Science Editors:

Furtado MM. A study of process parameters for accelerating ripening of Camembert cheese. [Masters Thesis]. Michigan State University; 1982. Available from: http://etd.lib.msu.edu/islandora/object/etd:46370


Michigan State University

14. Blakely, Lee Edward, 1940-. A study of the formation of methyl ketones and free fatty acids in quick ripened blue cheese and subsequent losses during dehydration.

Degree: PhD, Department of Food Science and Human Nutrition, 1970, Michigan State University

Subjects/Keywords: Cheese

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APA (6th Edition):

Blakely, Lee Edward, 1. (1970). A study of the formation of methyl ketones and free fatty acids in quick ripened blue cheese and subsequent losses during dehydration. (Doctoral Dissertation). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:46371

Chicago Manual of Style (16th Edition):

Blakely, Lee Edward, 1940-. “A study of the formation of methyl ketones and free fatty acids in quick ripened blue cheese and subsequent losses during dehydration.” 1970. Doctoral Dissertation, Michigan State University. Accessed October 01, 2020. http://etd.lib.msu.edu/islandora/object/etd:46371.

MLA Handbook (7th Edition):

Blakely, Lee Edward, 1940-. “A study of the formation of methyl ketones and free fatty acids in quick ripened blue cheese and subsequent losses during dehydration.” 1970. Web. 01 Oct 2020.

Vancouver:

Blakely, Lee Edward 1. A study of the formation of methyl ketones and free fatty acids in quick ripened blue cheese and subsequent losses during dehydration. [Internet] [Doctoral dissertation]. Michigan State University; 1970. [cited 2020 Oct 01]. Available from: http://etd.lib.msu.edu/islandora/object/etd:46371.

Council of Science Editors:

Blakely, Lee Edward 1. A study of the formation of methyl ketones and free fatty acids in quick ripened blue cheese and subsequent losses during dehydration. [Doctoral Dissertation]. Michigan State University; 1970. Available from: http://etd.lib.msu.edu/islandora/object/etd:46371


Michigan State University

15. Miller, Ronald Max, 1937-. A study of the effect of added monoglycerides on the body and texture of Neufchatel and cream cheese.

Degree: MS, 1960, Michigan State University

Subjects/Keywords: Cheese

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APA (6th Edition):

Miller, Ronald Max, 1. (1960). A study of the effect of added monoglycerides on the body and texture of Neufchatel and cream cheese. (Masters Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:12817

Chicago Manual of Style (16th Edition):

Miller, Ronald Max, 1937-. “A study of the effect of added monoglycerides on the body and texture of Neufchatel and cream cheese.” 1960. Masters Thesis, Michigan State University. Accessed October 01, 2020. http://etd.lib.msu.edu/islandora/object/etd:12817.

MLA Handbook (7th Edition):

Miller, Ronald Max, 1937-. “A study of the effect of added monoglycerides on the body and texture of Neufchatel and cream cheese.” 1960. Web. 01 Oct 2020.

Vancouver:

Miller, Ronald Max 1. A study of the effect of added monoglycerides on the body and texture of Neufchatel and cream cheese. [Internet] [Masters thesis]. Michigan State University; 1960. [cited 2020 Oct 01]. Available from: http://etd.lib.msu.edu/islandora/object/etd:12817.

Council of Science Editors:

Miller, Ronald Max 1. A study of the effect of added monoglycerides on the body and texture of Neufchatel and cream cheese. [Masters Thesis]. Michigan State University; 1960. Available from: http://etd.lib.msu.edu/islandora/object/etd:12817


Michigan State University

16. Kant Thakur, Mani. Changes during ripening of unsalted cheddar cheese.

Degree: MS, Dept. of Food Science and Human Nutrition, 1973, Michigan State University

Subjects/Keywords: Cheese

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APA (6th Edition):

Kant Thakur, M. (1973). Changes during ripening of unsalted cheddar cheese. (Masters Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:15723

Chicago Manual of Style (16th Edition):

Kant Thakur, Mani. “Changes during ripening of unsalted cheddar cheese.” 1973. Masters Thesis, Michigan State University. Accessed October 01, 2020. http://etd.lib.msu.edu/islandora/object/etd:15723.

MLA Handbook (7th Edition):

Kant Thakur, Mani. “Changes during ripening of unsalted cheddar cheese.” 1973. Web. 01 Oct 2020.

Vancouver:

Kant Thakur M. Changes during ripening of unsalted cheddar cheese. [Internet] [Masters thesis]. Michigan State University; 1973. [cited 2020 Oct 01]. Available from: http://etd.lib.msu.edu/islandora/object/etd:15723.

Council of Science Editors:

Kant Thakur M. Changes during ripening of unsalted cheddar cheese. [Masters Thesis]. Michigan State University; 1973. Available from: http://etd.lib.msu.edu/islandora/object/etd:15723


Michigan State University

17. Harte, Bruce Russell. The effects of process parameters on the formation of volatile acids and free fatty acids in quick ripened Blue cheese.

Degree: MS, Dept. of Food Science and Human Nutrition, 1974, Michigan State University

Subjects/Keywords: Cheese

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APA (6th Edition):

Harte, B. R. (1974). The effects of process parameters on the formation of volatile acids and free fatty acids in quick ripened Blue cheese. (Masters Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:15136

Chicago Manual of Style (16th Edition):

Harte, Bruce Russell. “The effects of process parameters on the formation of volatile acids and free fatty acids in quick ripened Blue cheese.” 1974. Masters Thesis, Michigan State University. Accessed October 01, 2020. http://etd.lib.msu.edu/islandora/object/etd:15136.

MLA Handbook (7th Edition):

Harte, Bruce Russell. “The effects of process parameters on the formation of volatile acids and free fatty acids in quick ripened Blue cheese.” 1974. Web. 01 Oct 2020.

Vancouver:

Harte BR. The effects of process parameters on the formation of volatile acids and free fatty acids in quick ripened Blue cheese. [Internet] [Masters thesis]. Michigan State University; 1974. [cited 2020 Oct 01]. Available from: http://etd.lib.msu.edu/islandora/object/etd:15136.

Council of Science Editors:

Harte BR. The effects of process parameters on the formation of volatile acids and free fatty acids in quick ripened Blue cheese. [Masters Thesis]. Michigan State University; 1974. Available from: http://etd.lib.msu.edu/islandora/object/etd:15136


Michigan State University

18. Miller, Ronald Max, 1937-. A study of factors affecting dispersion of nitrous oxide, nitrogen and carbon dioxide in Neufchatel cheese.

Degree: PhD, Department of Food Science and Human Nutrition, 1971, Michigan State University

Subjects/Keywords: Cheese

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Miller, Ronald Max, 1. (1971). A study of factors affecting dispersion of nitrous oxide, nitrogen and carbon dioxide in Neufchatel cheese. (Doctoral Dissertation). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:36555

Chicago Manual of Style (16th Edition):

Miller, Ronald Max, 1937-. “A study of factors affecting dispersion of nitrous oxide, nitrogen and carbon dioxide in Neufchatel cheese.” 1971. Doctoral Dissertation, Michigan State University. Accessed October 01, 2020. http://etd.lib.msu.edu/islandora/object/etd:36555.

MLA Handbook (7th Edition):

Miller, Ronald Max, 1937-. “A study of factors affecting dispersion of nitrous oxide, nitrogen and carbon dioxide in Neufchatel cheese.” 1971. Web. 01 Oct 2020.

Vancouver:

Miller, Ronald Max 1. A study of factors affecting dispersion of nitrous oxide, nitrogen and carbon dioxide in Neufchatel cheese. [Internet] [Doctoral dissertation]. Michigan State University; 1971. [cited 2020 Oct 01]. Available from: http://etd.lib.msu.edu/islandora/object/etd:36555.

Council of Science Editors:

Miller, Ronald Max 1. A study of factors affecting dispersion of nitrous oxide, nitrogen and carbon dioxide in Neufchatel cheese. [Doctoral Dissertation]. Michigan State University; 1971. Available from: http://etd.lib.msu.edu/islandora/object/etd:36555


Texas Tech University

19. Barton, L. B. A modification of the cheddar cheese process and its influence on selected chemical and physical properties of the cheese.

Degree: Dairy Science, 1957, Texas Tech University

Subjects/Keywords: Cheese

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APA (6th Edition):

Barton, L. B. (1957). A modification of the cheddar cheese process and its influence on selected chemical and physical properties of the cheese. (Thesis). Texas Tech University. Retrieved from http://hdl.handle.net/2346/11309

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Barton, L B. “A modification of the cheddar cheese process and its influence on selected chemical and physical properties of the cheese.” 1957. Thesis, Texas Tech University. Accessed October 01, 2020. http://hdl.handle.net/2346/11309.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Barton, L B. “A modification of the cheddar cheese process and its influence on selected chemical and physical properties of the cheese.” 1957. Web. 01 Oct 2020.

Vancouver:

Barton LB. A modification of the cheddar cheese process and its influence on selected chemical and physical properties of the cheese. [Internet] [Thesis]. Texas Tech University; 1957. [cited 2020 Oct 01]. Available from: http://hdl.handle.net/2346/11309.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Barton LB. A modification of the cheddar cheese process and its influence on selected chemical and physical properties of the cheese. [Thesis]. Texas Tech University; 1957. Available from: http://hdl.handle.net/2346/11309

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Texas Tech University

20. Rhodes, Milton P. A study of lipolytic and proteolytic spoilage in cottage cheese.

Degree: Dairy Science, 1953, Texas Tech University

Subjects/Keywords: Cheese

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Rhodes, M. P. (1953). A study of lipolytic and proteolytic spoilage in cottage cheese. (Thesis). Texas Tech University. Retrieved from http://hdl.handle.net/2346/12905

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Rhodes, Milton P. “A study of lipolytic and proteolytic spoilage in cottage cheese.” 1953. Thesis, Texas Tech University. Accessed October 01, 2020. http://hdl.handle.net/2346/12905.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Rhodes, Milton P. “A study of lipolytic and proteolytic spoilage in cottage cheese.” 1953. Web. 01 Oct 2020.

Vancouver:

Rhodes MP. A study of lipolytic and proteolytic spoilage in cottage cheese. [Internet] [Thesis]. Texas Tech University; 1953. [cited 2020 Oct 01]. Available from: http://hdl.handle.net/2346/12905.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Rhodes MP. A study of lipolytic and proteolytic spoilage in cottage cheese. [Thesis]. Texas Tech University; 1953. Available from: http://hdl.handle.net/2346/12905

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University of British Columbia

21. Ingledew, N.H. The ripening of cheddar cheese .

Degree: 1934, University of British Columbia

[No abstract available]

Subjects/Keywords: Cheese

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Ingledew, N. H. (1934). The ripening of cheddar cheese . (Thesis). University of British Columbia. Retrieved from http://hdl.handle.net/2429/38448

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Ingledew, N H. “The ripening of cheddar cheese .” 1934. Thesis, University of British Columbia. Accessed October 01, 2020. http://hdl.handle.net/2429/38448.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Ingledew, N H. “The ripening of cheddar cheese .” 1934. Web. 01 Oct 2020.

Vancouver:

Ingledew NH. The ripening of cheddar cheese . [Internet] [Thesis]. University of British Columbia; 1934. [cited 2020 Oct 01]. Available from: http://hdl.handle.net/2429/38448.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Ingledew NH. The ripening of cheddar cheese . [Thesis]. University of British Columbia; 1934. Available from: http://hdl.handle.net/2429/38448

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University of British Columbia

22. Okulitch, Olga. A detailed study of the lactic acid bacteria constituting a commercial cheese starter .

Degree: 1935, University of British Columbia

[No abstract available]

Subjects/Keywords: Cheese

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APA (6th Edition):

Okulitch, O. (1935). A detailed study of the lactic acid bacteria constituting a commercial cheese starter . (Thesis). University of British Columbia. Retrieved from http://hdl.handle.net/2429/38498

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Okulitch, Olga. “A detailed study of the lactic acid bacteria constituting a commercial cheese starter .” 1935. Thesis, University of British Columbia. Accessed October 01, 2020. http://hdl.handle.net/2429/38498.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Okulitch, Olga. “A detailed study of the lactic acid bacteria constituting a commercial cheese starter .” 1935. Web. 01 Oct 2020.

Vancouver:

Okulitch O. A detailed study of the lactic acid bacteria constituting a commercial cheese starter . [Internet] [Thesis]. University of British Columbia; 1935. [cited 2020 Oct 01]. Available from: http://hdl.handle.net/2429/38498.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Okulitch O. A detailed study of the lactic acid bacteria constituting a commercial cheese starter . [Thesis]. University of British Columbia; 1935. Available from: http://hdl.handle.net/2429/38498

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Massey University

23. Luo, Jing. Colloidal interactions in an alternate make cheese.

Degree: PhD, Food Technology, 2017, Massey University

 The role of emulsion structure and interactions on the material and technical functionality of an alternate make cheese (AMC) was investigated. Lab scale cheese samples… (more)

Subjects/Keywords: Cheese; Colloids

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Luo, J. (2017). Colloidal interactions in an alternate make cheese. (Doctoral Dissertation). Massey University. Retrieved from http://hdl.handle.net/10179/13405

Chicago Manual of Style (16th Edition):

Luo, Jing. “Colloidal interactions in an alternate make cheese.” 2017. Doctoral Dissertation, Massey University. Accessed October 01, 2020. http://hdl.handle.net/10179/13405.

MLA Handbook (7th Edition):

Luo, Jing. “Colloidal interactions in an alternate make cheese.” 2017. Web. 01 Oct 2020.

Vancouver:

Luo J. Colloidal interactions in an alternate make cheese. [Internet] [Doctoral dissertation]. Massey University; 2017. [cited 2020 Oct 01]. Available from: http://hdl.handle.net/10179/13405.

Council of Science Editors:

Luo J. Colloidal interactions in an alternate make cheese. [Doctoral Dissertation]. Massey University; 2017. Available from: http://hdl.handle.net/10179/13405


University College Cork

24. Ibanez Alfaro, Rodrigo Ignacio. Factors affecting the quality of low-fat cheeses.

Degree: 2016, University College Cork

 Low-fat cheeses are associated with defects in appearance, texture and flavour. This thesis aimed to evaluate factors affecting the quality of low fat cheeses based… (more)

Subjects/Keywords: Cheese; Cheese rheology; Cheese translucency; Cheese texture; Cheese quality; Fat replacers; Milk ultrafiltration for cheese manufacture; Lactose to casein ratio

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Ibanez Alfaro, R. I. (2016). Factors affecting the quality of low-fat cheeses. (Thesis). University College Cork. Retrieved from http://hdl.handle.net/10468/3703

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Ibanez Alfaro, Rodrigo Ignacio. “Factors affecting the quality of low-fat cheeses.” 2016. Thesis, University College Cork. Accessed October 01, 2020. http://hdl.handle.net/10468/3703.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Ibanez Alfaro, Rodrigo Ignacio. “Factors affecting the quality of low-fat cheeses.” 2016. Web. 01 Oct 2020.

Vancouver:

Ibanez Alfaro RI. Factors affecting the quality of low-fat cheeses. [Internet] [Thesis]. University College Cork; 2016. [cited 2020 Oct 01]. Available from: http://hdl.handle.net/10468/3703.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Ibanez Alfaro RI. Factors affecting the quality of low-fat cheeses. [Thesis]. University College Cork; 2016. Available from: http://hdl.handle.net/10468/3703

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Brno University of Technology

25. Brabcová, Lenka. Analogy tavených sýrů: Processed cheese analogues.

Degree: 2019, Brno University of Technology

 This bachelor thesis deals with the problem of cheese analogues with the focus on processed cheese analogues. The aim was to elaborate the literature background… (more)

Subjects/Keywords: sýrové analogy; sýr; cheese analogues; cheese

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APA (6th Edition):

Brabcová, L. (2019). Analogy tavených sýrů: Processed cheese analogues. (Thesis). Brno University of Technology. Retrieved from http://hdl.handle.net/11012/11785

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Brabcová, Lenka. “Analogy tavených sýrů: Processed cheese analogues.” 2019. Thesis, Brno University of Technology. Accessed October 01, 2020. http://hdl.handle.net/11012/11785.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Brabcová, Lenka. “Analogy tavených sýrů: Processed cheese analogues.” 2019. Web. 01 Oct 2020.

Vancouver:

Brabcová L. Analogy tavených sýrů: Processed cheese analogues. [Internet] [Thesis]. Brno University of Technology; 2019. [cited 2020 Oct 01]. Available from: http://hdl.handle.net/11012/11785.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Brabcová L. Analogy tavených sýrů: Processed cheese analogues. [Thesis]. Brno University of Technology; 2019. Available from: http://hdl.handle.net/11012/11785

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University of Limerick

26. Hickey, Cian D. Interactions between cheese matrix physico-chemistry, microstructure and microbial metabolic activity for cheese diversification and quality.

Degree: 2017, University of Limerick

peer-reviewed

This research focuses on exploring the relationships and interactions between cheese manufacture parameters and subsequent variations in cheese chemical composition, starter and non-starter bacteria… (more)

Subjects/Keywords: cheese; manufacturing; cheese matrix; market opportunities

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APA (6th Edition):

Hickey, C. D. (2017). Interactions between cheese matrix physico-chemistry, microstructure and microbial metabolic activity for cheese diversification and quality. (Thesis). University of Limerick. Retrieved from http://hdl.handle.net/10344/6652

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Hickey, Cian D. “Interactions between cheese matrix physico-chemistry, microstructure and microbial metabolic activity for cheese diversification and quality.” 2017. Thesis, University of Limerick. Accessed October 01, 2020. http://hdl.handle.net/10344/6652.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Hickey, Cian D. “Interactions between cheese matrix physico-chemistry, microstructure and microbial metabolic activity for cheese diversification and quality.” 2017. Web. 01 Oct 2020.

Vancouver:

Hickey CD. Interactions between cheese matrix physico-chemistry, microstructure and microbial metabolic activity for cheese diversification and quality. [Internet] [Thesis]. University of Limerick; 2017. [cited 2020 Oct 01]. Available from: http://hdl.handle.net/10344/6652.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Hickey CD. Interactions between cheese matrix physico-chemistry, microstructure and microbial metabolic activity for cheese diversification and quality. [Thesis]. University of Limerick; 2017. Available from: http://hdl.handle.net/10344/6652

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Massey University

27. Edmonds, Richard. Modelling primary proteolysis in cheddar cheese in commercial cool stores.

Degree: Master of Technology, Bioprocess Engineering, 2000, Massey University

 One issue identified as a possible problem during the manufacture of cheddar cheese is the possibility of producing a non-uniform product. It was proposed that… (more)

Subjects/Keywords: Cheese; Cheddar cheese

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APA (6th Edition):

Edmonds, R. (2000). Modelling primary proteolysis in cheddar cheese in commercial cool stores. (Masters Thesis). Massey University. Retrieved from http://hdl.handle.net/10179/13535

Chicago Manual of Style (16th Edition):

Edmonds, Richard. “Modelling primary proteolysis in cheddar cheese in commercial cool stores.” 2000. Masters Thesis, Massey University. Accessed October 01, 2020. http://hdl.handle.net/10179/13535.

MLA Handbook (7th Edition):

Edmonds, Richard. “Modelling primary proteolysis in cheddar cheese in commercial cool stores.” 2000. Web. 01 Oct 2020.

Vancouver:

Edmonds R. Modelling primary proteolysis in cheddar cheese in commercial cool stores. [Internet] [Masters thesis]. Massey University; 2000. [cited 2020 Oct 01]. Available from: http://hdl.handle.net/10179/13535.

Council of Science Editors:

Edmonds R. Modelling primary proteolysis in cheddar cheese in commercial cool stores. [Masters Thesis]. Massey University; 2000. Available from: http://hdl.handle.net/10179/13535


Massey University

28. Thionnet, Orianne. Influence of filler particles on the microstructure and properties of model mozzarella cheese.

Degree: PhD, Food Technology, 2017, Massey University

 Food products require regular redevelopment to remain always more attractive to consumers and more competitive in price, and Mozzarella cheese is no exception. This usually… (more)

Subjects/Keywords: Mozzarella cheese; Hydrocolloids

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Thionnet, O. (2017). Influence of filler particles on the microstructure and properties of model mozzarella cheese. (Doctoral Dissertation). Massey University. Retrieved from http://hdl.handle.net/10179/12450

Chicago Manual of Style (16th Edition):

Thionnet, Orianne. “Influence of filler particles on the microstructure and properties of model mozzarella cheese.” 2017. Doctoral Dissertation, Massey University. Accessed October 01, 2020. http://hdl.handle.net/10179/12450.

MLA Handbook (7th Edition):

Thionnet, Orianne. “Influence of filler particles on the microstructure and properties of model mozzarella cheese.” 2017. Web. 01 Oct 2020.

Vancouver:

Thionnet O. Influence of filler particles on the microstructure and properties of model mozzarella cheese. [Internet] [Doctoral dissertation]. Massey University; 2017. [cited 2020 Oct 01]. Available from: http://hdl.handle.net/10179/12450.

Council of Science Editors:

Thionnet O. Influence of filler particles on the microstructure and properties of model mozzarella cheese. [Doctoral Dissertation]. Massey University; 2017. Available from: http://hdl.handle.net/10179/12450


Michigan State University

29. Ionson, Scott E. Feasibility of packaging artificial, filled and natural cheeses in selected materials.

Degree: MS, 1979, Michigan State University

Subjects/Keywords: Cheese – Packaging; Cheese – Storage; Cheese

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Ionson, S. E. (1979). Feasibility of packaging artificial, filled and natural cheeses in selected materials. (Masters Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:42251

Chicago Manual of Style (16th Edition):

Ionson, Scott E. “Feasibility of packaging artificial, filled and natural cheeses in selected materials.” 1979. Masters Thesis, Michigan State University. Accessed October 01, 2020. http://etd.lib.msu.edu/islandora/object/etd:42251.

MLA Handbook (7th Edition):

Ionson, Scott E. “Feasibility of packaging artificial, filled and natural cheeses in selected materials.” 1979. Web. 01 Oct 2020.

Vancouver:

Ionson SE. Feasibility of packaging artificial, filled and natural cheeses in selected materials. [Internet] [Masters thesis]. Michigan State University; 1979. [cited 2020 Oct 01]. Available from: http://etd.lib.msu.edu/islandora/object/etd:42251.

Council of Science Editors:

Ionson SE. Feasibility of packaging artificial, filled and natural cheeses in selected materials. [Masters Thesis]. Michigan State University; 1979. Available from: http://etd.lib.msu.edu/islandora/object/etd:42251


Michigan State University

30. Albert, Sharon Elaine. The effect of process parameters on the flavor and methyl ketone content of quick ripened Blue cheese.

Degree: MS, Dept. of Food Science and Human Nutrition, 1974, Michigan State University

Subjects/Keywords: Cheese – Varieties – Blue cheese; Cheese

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APA (6th Edition):

Albert, S. E. (1974). The effect of process parameters on the flavor and methyl ketone content of quick ripened Blue cheese. (Masters Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:7388

Chicago Manual of Style (16th Edition):

Albert, Sharon Elaine. “The effect of process parameters on the flavor and methyl ketone content of quick ripened Blue cheese.” 1974. Masters Thesis, Michigan State University. Accessed October 01, 2020. http://etd.lib.msu.edu/islandora/object/etd:7388.

MLA Handbook (7th Edition):

Albert, Sharon Elaine. “The effect of process parameters on the flavor and methyl ketone content of quick ripened Blue cheese.” 1974. Web. 01 Oct 2020.

Vancouver:

Albert SE. The effect of process parameters on the flavor and methyl ketone content of quick ripened Blue cheese. [Internet] [Masters thesis]. Michigan State University; 1974. [cited 2020 Oct 01]. Available from: http://etd.lib.msu.edu/islandora/object/etd:7388.

Council of Science Editors:

Albert SE. The effect of process parameters on the flavor and methyl ketone content of quick ripened Blue cheese. [Masters Thesis]. Michigan State University; 1974. Available from: http://etd.lib.msu.edu/islandora/object/etd:7388

[1] [2] [3] [4] [5] … [29]

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