D W Olson

Summary

Affiliation: Agricultural Research Service
Country: USA

Publications

  1. ncbi Effect of pressure and fat content on particle sizes in microfluidized milk
    D W Olson
    Department of Food Science and Technology Box 9805, Mississippi State University, Mississippi State 39762, USA
    J Dairy Sci 87:3217-23. 2004
  2. ncbi Properties of frozen dairy desserts processed by microfluidization of their mixes
    D W Olson
    Department of Food Science and Technology, Box 9805, Mississippi State University, Mississippi State 39762, USA
    J Dairy Sci 86:1157-62. 2003

Collaborators

Detail Information

Publications2

  1. ncbi Effect of pressure and fat content on particle sizes in microfluidized milk
    D W Olson
    Department of Food Science and Technology Box 9805, Mississippi State University, Mississippi State 39762, USA
    J Dairy Sci 87:3217-23. 2004
    ....
  2. ncbi Properties of frozen dairy desserts processed by microfluidization of their mixes
    D W Olson
    Department of Food Science and Technology, Box 9805, Mississippi State University, Mississippi State 39762, USA
    J Dairy Sci 86:1157-62. 2003
    ..Microfluidization produced nonfat and low-fat ice creams that usually had a slower meltdown without affecting sensory properties...