1. Chemistry: Re: Cooking and azeotropes, Don Schaffner, Faculty, Food Science, Rutgers University Sun Nov 15 15:06:24 1998
2. Agricultural Sciences: Re: Would you get sick if you ate a potato that had 'eyes'/sprouts, Don Schaffner, Faculty, Food Science, Rutgers University Tue Nov 24 07:50:27 1998
3. Microbiology: Re: Which type of cheese grows mold fastest?, Don Schaffner, Faculty, Food Science, Rutgers University Sat Feb 5 14:55:44 2005
4. Agricultural Sciences: Re: How does a potato or any fruit run a clock, Don Schaffner, Faculty, Food Science, Rutgers University Tue Oct 27 12:14:55 1998
5. Botany: Re: what are in vegetable preservatives that make the vegetable last?, Don Schaffner, Faculty, Food Science, Rutgers University Sun Jan 20 21:38:28 2008
6. General Biology: Re: Why can't dogs get salmonella poisoning? , Don Schaffner, Faculty, Food Science, Rutgers University Fri Mar 24 08:46:46 2000
7. Chemistry: Re: Are there ways to test foods for sulfur dioxide, if so how?, Alfred Bushway, Professor of Food Science Wed May 31 10:37:16 2000
8. Microbiology: Re: How does salt affect mold growth on bread?, Don Schaffner, Faculty, Food Science, Rutgers University Tue Oct 6 11:48:52 1998
9. General Biology: Re: what causes random itching when no specific illness or iritation is present, Linda J. Weyandt MD/CRNA, Grad student, Psychology/, North Central University Sun Mar 5 14:06:50 2000
10. Biochemistry: Re: What are the effects of foods with saturated or trans fat? , Don Schaffner, Faculty, Food Science, Rutgers University Fri May 25 12:24:10 2007
11. Microbiology: Re: Why isn't my bread molding?, Don Schaffner, Faculty, Food Science, Rutgers University Sun Nov 18 18:55:44 2007
12. General Biology: Re: Will freezing yogurt for two weeks kill the probiotic/yeast cultures?, Don Schaffner, Faculty, Food Science, Rutgers University Wed Oct 20 20:11:42 2004
13. Agricultural Sciences: Re: What makes mature cheese more crumbly than mild cheese, Don Schaffner, Faculty, Food Science, Rutgers University Tue Apr 8 15:57:50 2008
14. Microbiology: Re: do the bacterias in yogurt survive the freezer?, Don Schaffner, Faculty, Food Science, Rutgers University Tue Mar 10 16:49:55 2009
15. General Biology: Re: What would happen if you ate a grain of active yeast?, Don Schaffner, Faculty, Food Science, Rutgers University Fri Feb 1 16:12:25 2002
16. Chemistry: Re: what is the differences in the coffee , Don Schaffner, Faculty, Food Science, Rutgers University Sun Oct 12 15:52:35 2008
17. Biochemistry: Re: Why does microwaving bread make it chewy and/or hard?, Don Schaffner, Faculty, Food Science, Rutgers University Tue Jul 17 12:02:08 2007
18. Microbiology: Re: How does cooked and raw food affect the growth of Escherichia Coli., Don Schaffner, Faculty, Food Science, Rutgers University Fri Mar 31 08:40:58 2006
19. Microbiology: Re: Do all 'friendly' bacteria produce lactic acid? Any that don't?, Don Schaffner, Faculty, Food Science, Rutgers University Wed May 11 12:12:50 2005
20. Other: Re: producing long life yughurt, Don Schaffner, Faculty, Food Science, Rutgers University Sat Jul 7 13:23:10 2001
21. Biochemistry: Re: Why do grape, black currant, and oak leaves keep pickles crisp?, Don Schaffner, Faculty, Food Science, Rutgers University Thu Jun 4 16:17:22 2009
22. Microbiology: Re: How strong does a microscope have to be to see a microbe?, Don Schaffner, Faculty, Food Science, Rutgers University Mon Dec 20 19:41:35 2004
23. Chemistry: Re: If you can put iron in cereal, can you take it out of cereal?, Don Schaffner, Faculty, Food Science, Rutgers University Mon Dec 14 07:52:28 1998
24. Medicine: Re: About prawns/shrimps and arsenic toxicity., Don Schaffner, Faculty, Food Science, Rutgers University Tue Aug 28 11:24:07 2001
25. General Biology: Re: What household items (foods) that have a similar pH to stomach acid?, Don Schaffner, Faculty, Food Science, Rutgers University Fri Mar 4 13:06:55 2005