Standard
Biochemistry of Cheese Ripening: Proteolysis. / Ardö, Ylva; McSweeney, Paul L. H.; Magboul, Abdallah A. A.; Upadhyay, Vivek K.; Fox, Patrick F.
Cheese: Chemistry, Physics & Microbiology. red. / Paul L.H. McSweeney; Patrick F. Fox; Paul D. Cotter ; David W. Everett. Bind 1 4. udg. Academic Press, 2017. s. 445-482.
Publikation: Bidrag til bog/antologi/rapport › Bidrag til bog/antologi › Forskning › fagfællebedømt
Harvard
Ardö, Y, McSweeney, PLH, Magboul, AAA, Upadhyay, VK & Fox, PF 2017,
Biochemistry of Cheese Ripening: Proteolysis. i PLH McSweeney, PF Fox, PD Cotter & DW Everett (red),
Cheese: Chemistry, Physics & Microbiology. 4 udg, bind 1, Academic Press, s. 445-482.
https://doi.org/10.1016/B978-0-12-417012-4.00018-1
APA
Ardö, Y., McSweeney, P. L. H., Magboul, A. A. A., Upadhyay, V. K., & Fox, P. F. (2017).
Biochemistry of Cheese Ripening: Proteolysis. I P. L. H. McSweeney, P. F. Fox, P. D. Cotter , & D. W. Everett (red.),
Cheese: Chemistry, Physics & Microbiology (4 udg., Bind 1, s. 445-482). Academic Press.
https://doi.org/10.1016/B978-0-12-417012-4.00018-1
Vancouver
Ardö Y, McSweeney PLH, Magboul AAA, Upadhyay VK, Fox PF.
Biochemistry of Cheese Ripening: Proteolysis. I McSweeney PLH, Fox PF, Cotter PD, Everett DW, red., Cheese: Chemistry, Physics & Microbiology. 4 udg. Bind 1. Academic Press. 2017. s. 445-482
https://doi.org/10.1016/B978-0-12-417012-4.00018-1
Author
Ardö, Ylva ; McSweeney, Paul L. H. ; Magboul, Abdallah A. A. ; Upadhyay, Vivek K. ; Fox, Patrick F. / Biochemistry of Cheese Ripening: Proteolysis. Cheese: Chemistry, Physics & Microbiology. red. / Paul L.H. McSweeney ; Patrick F. Fox ; Paul D. Cotter ; David W. Everett. Bind 1 4. udg. Academic Press, 2017. s. 445-482
Bibtex
@inbook{8f88fe4f9a8347b7ac9332baf8b6f2a2,
title = "Biochemistry of Cheese Ripening: Proteolysis",
author = "Ylva Ard{\"o} and McSweeney, {Paul L. H.} and Magboul, {Abdallah A. A.} and Upadhyay, {Vivek K.} and Fox, {Patrick F.}",
year = "2017",
doi = "10.1016/B978-0-12-417012-4.00018-1",
language = "English",
isbn = "978-0-12-417012-4",
volume = "1",
pages = "445--482",
editor = "McSweeney, {Paul L.H. } and { Fox}, {Patrick F.} and {Cotter }, {Paul D. } and Everett, {David W. }",
booktitle = "Cheese",
publisher = "Academic Press",
address = "United States",
edition = "4",
}
RIS
TY - CHAP
T1 - Biochemistry of Cheese Ripening: Proteolysis
AU - Ardö, Ylva
AU - McSweeney, Paul L. H.
AU - Magboul, Abdallah A. A.
AU - Upadhyay, Vivek K.
AU - Fox, Patrick F.
PY - 2017
Y1 - 2017
U2 - 10.1016/B978-0-12-417012-4.00018-1
DO - 10.1016/B978-0-12-417012-4.00018-1
M3 - Book chapter
SN - 978-0-12-417012-4
VL - 1
SP - 445
EP - 482
BT - Cheese
A2 - McSweeney, Paul L.H.
A2 - Fox, Patrick F.
A2 - Cotter , Paul D.
A2 - Everett, David W.
PB - Academic Press
ER -
