Biochemistry of Cheese Ripening: Proteolysis

Ylva Ardö; Paul L. H. McSweeney; Abdallah A. A. Magboul; Vivek K. Upadhyay; Patrick F. Fox

doi:10.1016/B978-0-12-417012-4.00018-1

Biochemistry of Cheese Ripening: Proteolysis

Ylva Ardö, Paul L. H. McSweeney, Abdallah A. A. Magboul, Vivek K. Upadhyay, Patrick F. Fox

26 Citationer (Scopus)

Originalsprog	Engelsk
Titel	Cheese : Chemistry, Physics & Microbiology
Redaktører	Paul L.H. McSweeney, Patrick F. Fox, Paul D. Cotter , David W. Everett
Antal sider	38
Vol/bind	1
Forlag	Academic Press
Publikationsdato	25 sep. 2017
Udgave	4
Sider	445-482
Kapitel	18
ISBN (Trykt)	978-0-12-417012-4
DOI	https://doi.org/10.1016/B978-0-12-417012-4.00018-1
Status	Udgivet - 25 sep. 2017

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10.1016/B978-0-12-417012-4.00018-1

Citationsformater

Biochemistry of Cheese Ripening: Proteolysis. / Ardö, Ylva; McSweeney, Paul L. H.; Magboul, Abdallah A. A. et al.

Cheese: Chemistry, Physics & Microbiology. red. / Paul L.H. McSweeney; Patrick F. Fox; Paul D. Cotter ; David W. Everett. Bind 1 4. udg. Academic Press, 2017. s. 445-482.

Publikation: Bidrag til bog/antologi/rapport › Bidrag til bog/antologi › Forskning › peer review

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T1 - Biochemistry of Cheese Ripening: Proteolysis

AU - Ardö, Ylva

AU - McSweeney, Paul L. H.

AU - Magboul, Abdallah A. A.

AU - Upadhyay, Vivek K.

AU - Fox, Patrick F.

PY - 2017/9/25

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SN - 978-0-12-417012-4

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EP - 482

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A2 - Cotter , Paul D.

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PB - Academic Press

ER -

Biochemistry of Cheese Ripening: Proteolysis

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