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A NEW INSTRUMENT TO MEASURE CHEESE CURD RIGIDITYHATFIELD DS.1982; J. PHYS. E; ISSN 0022-3735; GBR; DA. 1982; VOL. 15; NO 1; PP. 108-113; BIBL. 10 REF.Article

A NEW INSTRUMENT TO MEASURE CHEESE CURD RIGIDITY, AND PRELIMINARY TRIALS IN CHEESEMAKINGHATFIELD DS.1981; J. SOC. DAIRY TECHNOL.; ISSN 0037-9840; GBR; DA. 1981; VOL. 34; NO 4; PP. 139-142; BIBL. 6 REF.Article

HIGH RESOLUTION CIRCUIT FOR PARTICLE SIZE ANALYSIS BY THE RESISTIVE PULSE TECHNIQUEHATFIELD DS; PHIPPS LW.1982; J. PHYS. E; ISSN 0022-3735; GBR; DA. 1982; VOL. 15; NO 3; PP. 301-303; BIBL. 4 REF.Article

ASSESSMENT OF TWO INSTRUMENTS FOR CONTINUOUS MEASUREMENT OF THE CURD-FIRMING OF RENNETED MILKMARSHALL RJ; HATFIELD DS; GREEN ML et al.1982; J. DAIRY RES.; ISSN 0022-0299; GBR; DA. 1982; VOL. 49; NO 1; PP. 127-135; BIBL. 17 REF.Article

EFFECT OF USE OF MILK CONCENTRATED BY ULTRAFILTRATION ON THE MANUFACTURE AND RIPENING OF CHEDDAR CHEESEGREEN ML; GLOVER FA; SCURLOCK EMV et al.1981; J. DAIRY RES.; ISSN 0022-0299; GBR; DA. 1981; VOL. 48; NO 2; PP. 333-341; BIBL. 31 REF.Article

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