Concepedia
Statistics
Publications
6
Citations
265
H-Index
Active since
1991
Affiliations
Utah State University(Current)
Weber State University
Richard K. Merrill is an author at Utah State University specializing in dairy science, food science, and cheese texture.
Publications per year
1991–1996
A Method for Manufacturing Reduced Fat Mozzarella Cheese
Richard K. Merrill, C. J. Oberg, Donald J. McMahon · Journal of Dairy Science · 1994 · 76 citations · Full text
Agriculture, Dairy Science, Food Science +12
Effects of Freezing, Thawing, and Shredding on Low Moisture, Part-Skim Mozzarella Cheese
C. J. Oberg, Richard K. Merrill, Rodney J. Brown et al. · Journal of Dairy Science · 1992 · 57 citations · Full text
Agriculture, Dairy Science, Food Science +10
Effects of Lactobacillus helveticus Culture on Physical Properties of Mozzarella Cheese
C. J. Oberg, Richard K. Merrill, Lynn V. Moyes et al. · Journal of Dairy Science · 1991 · 41 citations · Full text
Agriculture, Dairy Science, Food Science +16
Effects of Milk-Clotting Enzymes on Physical Properties of Mozzarella Cheese
C. J. Oberg, Richard K. Merrill, Rodney J. Brown et al. · Journal of Dairy Science · 1992 · 40 citations · Full text
Microstructure and Physical Properties of a Reduced Fat Mozzarella Cheese Made Using ssp. Adjunct Culture
Richard K. Merrill, C. J. Oberg, William R. McManus et al. · LWT · 1996 · 39 citations
Agriculture, Dairy Science, Food Science +14
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