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Author

J. Grummer

Observed institution: University of Minnesota
OpenAlex ID: A5078281689
Use of potassium chloride and flavor enhancers in low sodium Cheddar cheese
2013 · J. Grummer, N. Bobowski, et al. · Journal of Dairy Science · 117
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Manufacture of reduced-sodium Cheddar-style cheese with mineral salt replacers
2012 · J. Grummer, M. Karalus, et al. · Journal of Dairy Science · 87
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Determining salt concentrations for equivalent water activity in reduced-sodium cheese by use of a model system
2011 · J. Grummer, T.C. Schoenfuss · Journal of Dairy Science · 36
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Production of low sodium cheddar cheese: improving flavor through the use of flavor enhancers and salt replacers
2011 · J. Grummer · University of Minnesota Digital Conservancy (University of Minnesota)
Works count: 4
Citation count: 240
H-index: 3
I10-index: 3
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