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	1.	Application of infrared microspectroscopy and multivariate analysis for monitoring the effect of adjunct cultures during Swiss cheese ripening. [electronic resource] by Chen, G Kocaoglu-Vurma, N A Harper, W J Rodriguez-Saona, L E Producer: 20091019 In: Journal of dairy science vol. 92 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Effects of locust bean gum and mono- and diglyceride concentrations on particle size and melting rates of ice cream. [electronic resource] by Cropper, S L Kocaoglu-Vurma, N A Tharp, B W Harper, W J Producer: 20140207 In: Journal of food science vol. 78 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Microbiological, chemical, and sensory characteristics of Swiss cheese manufactured with adjunct Lactobacillus strains using a low cooking temperature. [electronic resource] by Kocaoglu-Vurma, N A Harper, W J Drake, M A Courtney, P D Producer: 20081219 In: Journal of dairy science vol. 91 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Rapid profiling of Swiss cheese by attenuated total reflectance (ATR) infrared spectroscopy and descriptive sensory analysis. [electronic resource] by Kocaoglu-Vurma, N A Eliardi, A Drake, M A Rodriguez-Saona, L E Harper, W J Producer: 20100112 In: Journal of food science vol. 74 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)