L. G. Turner

The effect of Lactococcus lactis starter cultures on the oxidative stability of liquid whey.

D. Larick, R. Tomaino, L. G. Turner, 2004, Journal of dairy science.

Interaction of Lactose and Proteins of Skim Milk during Ultra-High-Temperature Processing,

H. Swaisgood, L. G. Turner, A. P. Hansen, 1978 .

Effect of Ultra-high Temperature Steam Injection on Flavor Acceptability of Whole and Fortified Skim Milks

V. A. Jones, L. G. Turner, A. P. Hansen, 1974 .

Fluorescent light-activated flavor in milk

L. W. Aurand, L. G. Turner, A. P. Hansen, 1975 .