Pat Polowsky

Periodicals

Polowsky, P.J. (In Press). “Fat”. In The Oxford Companion to Cheese. Ed. Dr. Catherine Donnelly. Oxford University Press.

Polowsky, P.J. (In Press). “Shredding”. In The Oxford Companion to Cheese. Ed. Dr. Catherine Donnelly. Oxford University Press.

Book Chapters

Polowsky, P.J., Coudé, B., Jimenez-Maroto, L.A., Johnson, M.E., & Park, Y.W. (In Press). Flavor Characteristics of Non-Bovine Mammals Milk and Milk Products. In W.L. Wendor, Y.W. Park, & G.F.W. Haenlein (Eds.), Handbook of Non-Bovine Mammals, 2ed. John Wiley & Sons, Ltd.

Journal Articles

Polowsky, P.J., Janaswamy, S. (2015). Hydrocolloid-based nutraceutical delivery systems: Effect of counter-ions on the encapsulation and release. Food Hydrocolloids, 43, 658-663.

Online

Polowsky, P.J., (2016). Various topics. Web blog posts. Cheese Science Toolkit. cheesescience.org.

Polowsky, P.J., (2016). “Don’t Fear the Mold”. Web blog post. Cheese Rank. VaynerMedia.