Quality changes in semi-hard cheese packaged in a poly(latic acid) material - Staff of the Department of Food Science

Department of Food Science (UCPH FOOD)

Quality changes in semi-hard cheese packaged in a poly(latic acid) material

Research output: Contribution to journal › Journal article › Research › peer-review

Vibeke Kistrup Holm
Grith Mortensen
Risbo, Jens

Original language	English
Journal	Food Chemistry
Volume	97
Pages (from-to)	401-410
Number of pages	10
ISSN	0308-8146
DOIs	https://doi.org/10.1016/jfoodchem.2005.05.016
Publication status	Published - 2006

ID: 7981521