individual publications

• academic article

  • Influence of protein standardization on the viscosity, color, and sensory properties of 2% and 3.3% fat milks.  Journal of Dairy Science.  81:884-894. 1998
  • Influence of protein standardization by ultrafiltration on the viscosity, color and sensory properties of skim and 1% milk.  Journal of Dairy Science.  80:3142-3151. 1997

• document part

  • Influence of protein standardization by ultrafiltration (UF) on the viscosity, color, and sensory properties of 2% and whole milk.  119. 1996