Flavour and texture in low-fat cheese

Original language	English
Title of host publication	Microbiology and biochemistry of cheese and fermented milk
Editors	B. A. Law
Number of pages	12
Place of Publication	London
Publisher	Blackie Academic
Publication date	1997
Edition	2
Pages	365
ISBN (Print)	0-7514-0346-6
Publication status	Published - 1997

Cite this

@inbook{42027f90a1b711ddb6ae000ea68e967b,

title = "Flavour and texture in low-fat cheese",

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

note = "Kode for udgivelsesland: 'gb'",

year = "1997",

language = "English",

isbn = "0-7514-0346-6",

pages = "365",

editor = "Law, {B. A.}",

booktitle = "Microbiology and biochemistry of cheese and fermented milk",

publisher = "Blackie Academic",

edition = "2",

}