Biochemical reactions during ripening of cheese varieties with dry surfaces

Originalsprog	Engelsk
Titel	Cheese ripening : quality, safety and health aspects
Antal sider	19
Forlag	Nova Science Publishers
Publikationsdato	2013
Sider	9-27
Kapitel	2
ISBN (Trykt)	978-1-62417-032-4, 978-1-62417-033-1
Status	Udgivet - 2013

Navn	Advances in Food Safety and Food Microbiology

Adgang til dokumentet

@inbook{224a69a164f94661a12ca8dd4f7b086e,

title = "Biochemical reactions during ripening of cheese varieties with dry surfaces",

author = "Ard{\"o}, {Ylva Margareta}",

year = "2013",

language = "English",

isbn = "978-1-62417-032-4",

series = "Advances in Food Safety and Food Microbiology",

publisher = "Nova Science Publishers",

pages = "9--27",

booktitle = "Cheese ripening",

address = "United States",

}