Dr. Laura E Metzger M.D.
Allergist and Immunologist
2020 Capitol St Ne Salem OR, 97303About
Dr. Laura Metzger practices Allergy and Immunology care in Salem, OR. Dr. Metzger specializes in the diagnosis and treatment of asthma and other allergic diseases. Allergist-Immunologists are trained and certified to treat each patients sensitivity and response to allergens of varying severity. Dr. Metzger provides several means of testing and treatment to increase immunity to potentially harmful substances.
Education and Training
Univ of Southern Ca Sch of Med, Los Angeles Ca 1986
Board Certification
Allergy and ImmunologyAmerican Board of Allergy and ImmunologyABAI
Internal MedicineAmerican Board of Internal MedicineABIM
Provider Details
Expert Publications
Data provided by the National Library of Medicine- Whiteness change during heating and cooling of Mozzarella cheese.
- Effect of milk preacidification on low fat mozzarella cheese. I. Composition and yield.
- Effect of milk preacidification on low fat mozzarella cheese: II. Chemical and functional properties during storage.
- Effect of milk preacidification on low fat mozzarella cheese: III. Post-melt chewiness and whiteness.
- Evaluation of salt whey as an ingredient in processed cheese.
- Comparison of pilot-scale and rapid visco analyzer process cheese manufacture.
- Utilization of front-face fluorescence spectroscopy for analysis of process cheese functionality.
- Melt analysis of process cheese spread or product using a rapid visco analyzer.
- Small-scale manufacture of process cheese using a rapid visco analyzer.
- Influence of calcium and phosphorus, lactose, and salt-to-moisture ratio on Cheddar cheese quality: manufacture and composition.
- Influence of calcium and phosphorus, lactose, and salt-to-moisture ratio on Cheddar cheese quality: changes in residual sugars and water-soluble organic acids during ripening.
- Influence of calcium and phosphorus, lactose, and salt-to-moisture ratio on Cheddar cheese quality: proteolysis during ripening.
- Influence of calcium and phosphorus, lactose, and salt-to-moisture ratio on Cheddar cheese quality: pH buffering properties of cheese.
- Utilization of fourier transform infrared spectroscopy for measurement of organic phosphorus and bound calcium in cheddar cheese.
- Effect of formulation and manufacturing parameters on process cheese food functionality--I. Trisodium citrate.
Dr. Laura E Metzger M.D.'s Practice location
Practice At 2020 Capitol St Ne
2020 Capitol St Ne -Salem, OR 97303Get Direction
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