Ylva Margareta Ardö

Ylva Margareta Ardö

Professor emeritus, Professor, emeritus

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    21 - 24 out of 24Page size: 10
    1. 2007
    2. Published

      Savoury flavour in cheddar cheese: an introductory study of taste properties of fractionated water soluble extracts

      Andersen, L. T., Bredie, Wender, Stahnke, L., Sørensen, N. K. & Ardö, Ylva Margareta, 2007. 1 p.

      Research output: Contribution to conference › Conference abstract for conference › Research

    3. Published

      Savoury flavour in cheddar cheese: impact of Lactobacillus as adjunct culture on taste and peptide profile

      Andersen, L. T., Bredie, Wender, Stahnke, L., Sørensen, N. K. & Ardö, Ylva Margareta, 2007. 2 p.

      Research output: Contribution to conference › Conference abstract for conference › Research

    4. Published

      Why does Blue cheese develop brown spots?

      Ardö, Ylva Margareta, 2007, Cheese problems solved. McSweeney, P. L. H. (ed.). Boca Raton: CRC Press, p. 286 1 p.

      Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research

    5. Published

      Why does blue cheese not develop adequate veining?

      Ardö, Ylva Margareta, 2007, Cheese problems solved. McSweeney, P. L. H. (ed.). CRC Press, p. 288 1 p.

      Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research

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    ID: 4239930