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ARS Home » Southeast Area » New Orleans, Louisiana » Southern Regional Research Center » Food Processing and Sensory Quality Research » People & Locations » Douglas Olson
Douglas Olson
Food Processing and Sensory Quality Research
Food Technologist

Phone: (504) 286-4471
Fax:

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Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)
EFFECTS OF AGING ON FUNCTIONAL PROPERTIES OF CAPRINE MILK MADE INTO CHEDDAR- AND COLBY-LIKE CHEESES - (Peer Reviewed Journal)
Olson, D.W., Van Hekken, D.L., Tunick, M.H., Soryal, K.A., Zeng, S.S. 2007 Effects of aging on functional properties of caprine milk made into cheddar- and colby-like cheeses. Small Ruminant Research. 70:218-227.
EFFECT OF SEASONALITY AND PASTEURIZATION OF THE CHEESEMILK ON FUNCTIONAL PROPERTIES OF AGING MEXICAN MENNONITE CHEESE - (Abstract Only)
Olson, D.W., Van Hekken, D.L., Tunick, M.H., Tomasula, P.M., Molina-Corral, F.J. Gardea, A.A. 2004. Effect of seasonality and pasteurization of the cheesemilk on functional properties of aging Mexican Mennonite Cheese. (abstract). American Chemical Society 228th National Meeting. Paper No. AGFD76.
QUALITY OF FRESH-CUT APPLE SLICES AS AFFECTED BY IONIZING RADIATION AND CALCIUM ASCORBATE TREATMENT - (Peer Reviewed Journal)
Fan, X., Niemira, B.A., Mattheis, J.P., Hong, Z., Olson, D.W. 2005. Quality of fresh-cut apple slices as affected by ionizing radiation and calcium ascorbate treatment. Journal of Food Science. 70(2) S143-148.