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Manufacture and biochemical characteristics during ripening of Cheddar cheese with variable NaCl and equal moisture content. / Møller, Kirsten Kastberg; Rattray, Fergal Patrick; Høier, Erik; Ardö, Ylva Margareta.
In:
Dairy Science & Technology, Vol. 92, No. 5, 2012, p. 515-540.
Research output: Contribution to journal › Journal article › Research › peer-review
Harvard
Møller, KK, Rattray, FP, Høier, E
& Ardö, YM 2012, '
Manufacture and biochemical characteristics during ripening of Cheddar cheese with variable NaCl and equal moisture content',
Dairy Science & Technology, vol. 92, no. 5, pp. 515-540.
https://doi.org/10.1007/s13594-012-0076-3APA
Møller, K. K., Rattray, F. P., Høier, E.
, & Ardö, Y. M. (2012).
Manufacture and biochemical characteristics during ripening of Cheddar cheese with variable NaCl and equal moisture content.
Dairy Science & Technology,
92(5), 515-540.
https://doi.org/10.1007/s13594-012-0076-3Vancouver
Møller KK, Rattray FP, Høier E
, Ardö YM.
Manufacture and biochemical characteristics during ripening of Cheddar cheese with variable NaCl and equal moisture content.
Dairy Science & Technology. 2012;92(5):515-540.
https://doi.org/10.1007/s13594-012-0076-3Author
Møller, Kirsten Kastberg ; Rattray, Fergal Patrick ; Høier, Erik ; Ardö, Ylva Margareta. / Manufacture and biochemical characteristics during ripening of Cheddar cheese with variable NaCl and equal moisture content. In: Dairy Science & Technology. 2012 ; Vol. 92, No. 5. pp. 515-540.
Bibtex
@article{5dfe180f143544edb0c821a0e9ad708c,
title = "Manufacture and biochemical characteristics during ripening of Cheddar cheese with variable NaCl and equal moisture content",
author = "M{\o}ller, {Kirsten Kastberg} and Rattray, {Fergal Patrick} and Erik H{\o}ier and Ard{\"o}, {Ylva Margareta}",
year = "2012",
doi = "10.1007/s13594-012-0076-3",
language = "English",
volume = "92",
pages = "515--540",
journal = "Lait",
issn = "1958-5586",
publisher = "Springer-Verlag France",
number = "5",
}
RIS
TY - JOUR
T1 - Manufacture and biochemical characteristics during ripening of Cheddar cheese with variable NaCl and equal moisture content
AU - Møller, Kirsten Kastberg
AU - Rattray, Fergal Patrick
AU - Høier, Erik
AU - Ardö, Ylva Margareta
PY - 2012
Y1 - 2012
U2 - 10.1007/s13594-012-0076-3
DO - 10.1007/s13594-012-0076-3
M3 - Journal article
VL - 92
SP - 515
EP - 540
JO - Lait
JF - Lait
SN - 1958-5586
IS - 5
ER -
