College of Agricultural Sciences

S. C. O. T. T. A. RANKIN and BODYFELT, F. L. O. Y. D. W., “Headspace diacetyl as affected by stabilizers and emulsifiers in a model dairy system”, Journal of food science, vol. 61, pp. 921–923, 1996.

R. R. Meer, Wodburn, M. J., and BODYFELT, F. L. O. Y. D. W., “Identification and characterization of heat-resistant psychrotrophic bacteria in Oregon grade A raw milk.”, Dairy, food and environmental sanitation: a publication of the International Association of Milk, Food and Environmental Sanitarians, 1993.

R. A. Scanlan, Barbour, J. F., BODYFELT, F. L. O. Y. D. W., and Libbey, L. M., “N-Nitrosodimethylamine in nonfat dry milk”, in ACS symposium series (USA), 1994.

F. L. O. Y. D. W. BODYFELT, Tobias, J., Trout, G. Malcolm, and , The sensory evaluation of dairy products. Van Nostrand Reinhold, 1988.

S. C. O. T. T. A. RANKIN and BODYFELT, F. L. O. Y. D. W., “Solvent desorption dynamic headspace method for diacetyl and acetoin in buttermilk”, Journal of food science, vol. 60, pp. 1205–1207, 1995.

J. Bouzas, Kantt, C. A., BODYFELT, F. L. O. Y. D. W., and Torres, J. A., “Time and temperature influence on chemical aging indicators for a commercial Cheddar cheese”, Journal of Food Science, vol. 58, pp. 1307–1313, 1993.