Zena D. Hosking

The production of sulphur compounds in Cheddar cheese and their significance in flavour development

D. J. Manning, Helen Chapman, Zena D. Hosking · Journal of Dairy Research · 1976 · 52 citations

Food Chemistry, Flavour Intensity, Chemical Measurement +13

566. Studies of the secretion of milk of low fat content by cows on diets low in hay and high in concentrates: V. The importance of the type of starch in the concentrates

C. C. Balch, D. A. Balch, Susan J. Bartlett et al. · Journal of Dairy Research · 1955 · 44 citations

Animal Physiology, Nutrition, Low Fat Content +15

Pruteen, a new source of protein for growing pigs. I. Metabolic experiment: Utilization of nitrogen

R. Braude, Zena D. Hosking, K. G. Mitchell et al. · Livestock Production Science · 1977 · 43 citations

Biology, Nutrition, Animal Physiology +13

The effect of some manufacturing conditions on the development of flavour in Cheddar cheese

B. A. Law, Zena D. Hosking, Helen Chapman · International Journal of Dairy Technology · 1979 · 41 citations

Enclosed Vats, Food Fermentation, Food Analysis +13

THE DIRECT EVALUATION OF PASTURE IN TERMS OF THE MILK PRODUCTION OF INDIVIDUALLY GRAZED COWS

Christopher Cox, A. S. Foot, Zena D. Hosking et al. · Grass and Forage Science · 1956 · 27 citations

Animal Science, Animal Nutrition, Sustainable Agriculture +7