Manufacture and biochemical characteristics during ripening of Cheddar cheese with variable NaCl and equal moisture content
Research output: Contribution to journal › Journal article › Research › peer-review
| Original language | English |
|---|---|
| Journal | Dairy Science & Technology |
| Volume | 92 |
| Issue number | 5 |
| Pages (from-to) | 515-540 |
| Number of pages | 26 |
| ISSN | 1958-5586 |
| DOIs | |
| Publication status | Published - 2012 |
ID: 41817651