Lynn Turner

Tomaino, R. M., Turner, L. G., & Larick, D. K. (2004). The effect of Lactococcus lactis starter cultures on the oxidative stability of liquid whey. JOURNAL OF DAIRY SCIENCE, 87(2), 300–307. https://doi.org/10.3168/jds.S0022-0302(04)73168-9

Brindisi, J. A., Parker, J. D., Turner, L. G., & Larick, D. K. (2001). Chemical profiles of hydrolyzed milk samples after treatment with commercial enzymes. Journal of Food Science, 66(8), 1100–1107. https://doi.org/10.1111/j.1365-2621.2001.tb16088.x