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Publications by Kim Marius Moe
The Influence of Fat Globule Membrane Material on the Microstructure of Low-Fat Cheddar Cheese
International Dairy Journal
Applied Microbiology
Biotechnology
Food Science
Related publications
Microstructure and Composition of Full Fat Cheddar Cheese Made With Ultrafiltered Milk Retentate
Foods
Health Professions
Plant Science
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The Role of Fat in the Flavor of Cheddar Cheese
Rheology and Microstructure of Lowfat (5%) Cheddar Cheese Containing a Fat-Like Perception Enhancer and Fat Replacers.
Food Science and Technology International, Tokyo
Modifying Textural and Microstructural Properties of Low Fat Cheddar Cheese Using Sodium Alginate
Food Hydrocolloids
Chemistry
Chemical Engineering
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Pbospbatase of Fat-Globule Membrane of Gow's Milk
Nihon Chikusan Gakkaiho
Phosphatase of Fat-Globule Membrane of Cow's Milk
Nihon Chikusan Gakkaiho
Utilization of Near Infrared Reflectance for the Determination of Fat, Moisture, and Protein in Cheddar Cheese
Kansas Agricultural Experiment Station Research Reports
Alkali-Labile Oligosaccharides From Glycopeptides of Human Milk-Fat-Globule Membrane
Biochemical Society Transactions
Biochemistry
Cryo-Tem of Isolated Milk Fat Globule Membrane Structures in Cream
Physical Chemistry Chemical Physics
Theoretical Chemistry
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Physical
