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 Citations (Scopus)

Original language	English
Title of host publication	Cheese : Chemistry, Physics & Microbiology
Editors	Paul L.H. McSweeney, Patrick F. Fox, Paul D. Cotter , David W. Everett
Number of pages	38
Volume	1
Publisher	Academic Press
Publication date	25 Sept 2017
Edition	4
Pages	445-482
Chapter	18
ISBN (Print)	978-0-12-417012-4
DOIs	https://doi.org/10.1016/B978-0-12-417012-4.00018-1
Publication status	Published - 25 Sept 2017

Access to Document

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

Cite this

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

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

Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

@inbook{8f88fe4f9a8347b7ac9332baf8b6f2a2,

title = "Biochemistry of Cheese Ripening: Proteolysis",

author = "Ylva Ard{\"o} and McSweeney, {Paul L. H.} and Magboul, {Abdallah A. A.} and Upadhyay, {Vivek K.} and Fox, {Patrick F.}",

year = "2017",

month = sep,

day = "25",

doi = "10.1016/B978-0-12-417012-4.00018-1",

language = "English",

isbn = "978-0-12-417012-4",

volume = "1",

pages = "445--482",

editor = "McSweeney, {Paul L.H. } and { Fox}, {Patrick F.} and {Cotter }, {Paul D. } and Everett, {David W. }",

booktitle = "Cheese",

publisher = "Academic Press",

address = "United States",

edition = "4",

}

TY - CHAP

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

Y1 - 2017/9/25

U2 - 10.1016/B978-0-12-417012-4.00018-1

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

M3 - Book chapter

SN - 978-0-12-417012-4

VL - 1

SP - 445

EP - 482

BT - Cheese

A2 - McSweeney, Paul L.H.

A2 - Fox, Patrick F.

A2 - Cotter , Paul D.

A2 - Everett, David W.

PB - Academic Press

ER -

Biochemistry of Cheese Ripening: Proteolysis

Access to Document

Fingerprint

Cite this