Biochemical reactions during ripening of cheese varieties with dry surfaces

Original language	English
Title of host publication	Cheese ripening : quality, safety and health aspects
Number of pages	19
Publisher	Nova Science Publishers
Publication date	2013
Pages	9-27
Chapter	2
ISBN (Print)	978-1-62417-032-4, 978-1-62417-033-1
Publication status	Published - 2013

Series	Advances in Food Safety and Food Microbiology

Access to Document

@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",

}