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Mary C. Doyle

Kraft Foods

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Publication

Featured researches published by Mary C. Doyle.

Archive | 2005

Fresh cheese products containing biogenerated flavor components and methods for producing

James William Moran; Chad David Galer; Mary C. Doyle; Benjamin E. Dias; Leslie Kopko; Paul V. Gass; Hermann Eibel; Ludmilla Gimelfarb

Archive | 2005

High moisture, low fat cream cheese with maintained product quality and method for making same

Yinqing Ma; Ted Riley Lindstrom; Isabelle Laye; Ana Patricia Rodriguez; Gavin M. Schmidt; Mary C. Doyle

Archive | 2006

Methods for rapid production and usage of biogenerated flavors

Chad David Galer; James William Moran; Benjamin E. Dias; Mary C. Doyle; Orlando Herrera; Shaia L. Anderson; Meghan A. Mcilroy

Archive | 2007

Method for rapidly producing and using biologically producible flavor

Shaia L. Anderson; Benjamin E. Dias; Mary C. Doyle; Chad David Galer; Orlando Herrera; Meghan A. Mcilroy; James William Moran; ヘレラ オーランド; エル．アンダーソン シェイア; モラン ジェームズ; ディー．ガレル チャド; イー．ディアス ベンジャミン; ドイル マリー; エー．マキロイ メーガン

Archive | 2006

High moisture low fat cream cheese and method for making same

Yinqing Ma; Ted Riley Lindstrom; Isabelle Laye; Ana Patricia Rodriguez; Gavin M. Schmidt; Mary C. Doyle

Archive | 2007

Verfahren zur schnellen Herstellung und Verwendung von biologisch erzeugten Aromen

Chad David Galer; James William Moran; Benjamin E. Dias; Mary C. Doyle; Orlando Herrera; Shaia L. Anderson; Meghan A. Mcilroy

Archive | 2006

QUESO CREMOSO CON BAJO CONTENIDO EN GRASA Y ALTO CONTENIDO EN HUMEDAD Y METODO PARA HACERLO.

Mary C. Doyle; Isabelle Laye; Ted Riley Lindstrom; Yinqing Ma; Ana Patricia Rodriguez; Gavin M. Schmidt

Archive | 2006

Fromage a la creme a faible teneur en gras, a haute teneur en humidite et de qualite preservee, et methode de production de ce fromage

Yinqing Ma; Ted Riley Lindstrom; Isabelle Laye; Ana Patricia Rodriguez; Gavin M. Schmidt; Mary C. Doyle

Archive | 2006

Rahmkäse mit hohem Wasser- und niedrigem Fettgehalt und Verfahren zu seiner Herstellung

Yinqing Ma; Ted Riley Lindstrom; Isabelle Laye; Ana Patricia Rodriguez; Gavin M. Schmidt; Mary C. Doyle

Archive | 2006

Rahmkäse mit hohem Wasser- und niedrigem Fettgehalt und Verfahren zu seiner Herstellung Cream cheese with high water and low fat content and process for its preparation

Yinqing Ma; Ted Riley Lindstrom; Isabelle Laye; Ana Patricia Rodriguez; Gavin M. Schmidt; Mary C. Doyle

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Ana Patricia Rodriguez

Kraft Foods

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Gavin M. Schmidt

Kraft Foods

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Isabelle Laye

Kraft Foods

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Ted Riley Lindstrom

Kraft Foods

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Yinqing Ma

Kraft Foods

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Benjamin E. Dias

Kraft Foods

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Chad David Galer

Kraft Foods

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James William Moran

Kraft Foods

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Meghan A. Mcilroy

Kraft Foods

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Orlando Herrera

Kraft Foods

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