Found 23 results
Author Title Type [ Year(Desc)]
Filters: Author is Lisbeth Meunier-Goddik  [Clear All Filters]
2005
R. Sithole, McDaniel, M. R., and Meunier-Goddik, L., Rate of Maillard Browning in Sweet Whey Powder, Journal of Dairy Science, vol. 88, no. 5, pp. 1636 - 1645, 2005.
2006
M. K. Walker, Farkas, D. F., Loveridge, V., and Meunier-Goddik, L., Fruit yogurt processed with high pressure, International journal of food science & technology, vol. 41, pp. 464–467, 2006.
R. H. O. D. A. SITHOLE, McDaniel, M. R., and Meunier-Goddik, L., Physicochemical, Microbiological, Aroma, and Flavor Profile of Selected Commercial Sweet Whey Powders, Journal of Food Science, vol. 71862099132358172647298755717882187865, no. 314225, pp. C157 - C163, 2006.
H. Nashnush, Meunier-Goddik, L., and , Producing sheep milk cheese, 2006.
R. H. O. D. A. SITHOLE, MCDANIEL, M. I. N. A. R. A. E., and Meunier-Goddik, L., SEASONAL VARIABILITY OF CHEDDAR CHEESE WHEY POWDER: A CASE STUDY, Journal of Food Quality, vol. 2980634587918762618839, no. 5, pp. 543 - 551, 2006.