T. Kristoffersen | Researchain

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Publication

Featured researches published by T. Kristoffersen.

Journal of Dairy Science | 1967

Cheddar Cheese Flavor. IV. Directed and Accelerated Ripening Process1

T. Kristoffersen; E.M. Mikolajcik; I.A. Gould

Journal of Dairy Science | 1960

Cheddar Cheese Flavor. II. Changes in Flavor Quality and Ripening Products of Commercial Cheddar Cheese during Controlled Curing

T. Kristoffersen; I.A. Gould

Journal of Dairy Science | 1970

Factors Affecting Flavor Development in Cheddar Cheese Slurries1

S. Singh; T. Kristoffersen

Journal of Dairy Science | 1956

Biochemical Aspects of Cheese Ripening

W.J. Harper; T. Kristoffersen

Journal of Dairy Science | 1964

Consumer-Packaged Cheese. I. Flavor Stability1

T. Kristoffersen; D.B. Stussi; I.A. Gould

Journal of Dairy Science | 1964

Consumer Packaged Cheese. II. Chemical Changes1

T. Kristoffersen; D.B. Stussi; I.A. Gould

Journal of Dairy Science | 1958

Effect of Sodium Bromide on the Bactericidal Effectiveness of Hypochlorite Sanitizers of High Alkalinity1

T. Kristoffersen; I.A. Gould

Journal of Dairy Science | 1958

Mode of Action of Hypochlorite Sanitizers with and without Sodium Bromide1

T. Kristoffersen

Journal of Dairy Science | 1961

Characteristics of Commercial Nonfat Dry Milk for Cottage Cheese1

H.E. Randolph; T. Kristoffersen

Journal of Dairy Science | 1956

Current Trends in Cheese Manufacture1

W.J. Harper; T. Kristoffersen

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Collaboration

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I.A. Gould

Ohio State University

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W.J. Harper

Ohio State University

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D.B. Stussi

Ohio State University

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E.M. Mikolajcik

Ohio State University

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H.E. Randolph

Ohio State University

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S. Singh

Ohio State University

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