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Application of selected lactic acid bacteria and coagulent for improving the quality of low-salt Cheddar cheese : chemical, microbiological and rheological evaluation. / Møller, Kirsten Kastberg; Rattray, Fergal Patrick; Ardö, Ylva Margareta.
I:
International Dairy Journal, Bind 33, Nr. 2, 2013, s. 163-174.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Harvard
Møller, KK, Rattray, FP
& Ardö, YM 2013, '
Application of selected lactic acid bacteria and coagulent for improving the quality of low-salt Cheddar cheese: chemical, microbiological and rheological evaluation',
International Dairy Journal, bind 33, nr. 2, s. 163-174.
https://doi.org/10.1016/j.idairyj.2013.05.015APA
Møller, K. K., Rattray, F. P.
, & Ardö, Y. M. (2013).
Application of selected lactic acid bacteria and coagulent for improving the quality of low-salt Cheddar cheese: chemical, microbiological and rheological evaluation.
International Dairy Journal,
33(2), 163-174.
https://doi.org/10.1016/j.idairyj.2013.05.015Vancouver
Møller KK, Rattray FP
, Ardö YM.
Application of selected lactic acid bacteria and coagulent for improving the quality of low-salt Cheddar cheese: chemical, microbiological and rheological evaluation.
International Dairy Journal. 2013;33(2):163-174.
https://doi.org/10.1016/j.idairyj.2013.05.015Author
Møller, Kirsten Kastberg ; Rattray, Fergal Patrick ; Ardö, Ylva Margareta. / Application of selected lactic acid bacteria and coagulent for improving the quality of low-salt Cheddar cheese : chemical, microbiological and rheological evaluation. I: International Dairy Journal. 2013 ; Bind 33, Nr. 2. s. 163-174.
Bibtex
@article{793a3685ac724b209adc69f904f307d5,
title = "Application of selected lactic acid bacteria and coagulent for improving the quality of low-salt Cheddar cheese: chemical, microbiological and rheological evaluation",
author = "M{\o}ller, {Kirsten Kastberg} and Rattray, {Fergal Patrick} and Ard{\"o}, {Ylva Margareta}",
year = "2013",
doi = "10.1016/j.idairyj.2013.05.015",
language = "English",
volume = "33",
pages = "163--174",
journal = "International Dairy Journal",
issn = "0958-6946",
publisher = "Elsevier",
number = "2",
}
RIS
TY - JOUR
T1 - Application of selected lactic acid bacteria and coagulent for improving the quality of low-salt Cheddar cheese
T2 - chemical, microbiological and rheological evaluation
AU - Møller, Kirsten Kastberg
AU - Rattray, Fergal Patrick
AU - Ardö, Ylva Margareta
PY - 2013
Y1 - 2013
U2 - 10.1016/j.idairyj.2013.05.015
DO - 10.1016/j.idairyj.2013.05.015
M3 - Journal article
VL - 33
SP - 163
EP - 174
JO - International Dairy Journal
JF - International Dairy Journal
SN - 0958-6946
IS - 2
ER -
