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

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

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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

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AU - Magboul, Abdallah A. A.

AU - Upadhyay, Vivek K.

AU - Fox, Patrick F.

PY - 2017/9/25

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A2 - Cotter , Paul D.

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Biochemistry of Cheese Ripening: Proteolysis

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