Detalle de: Time-temperature effects on microbial, chemical and sensory changes during cooling and aging of cheddar cheese
| Title | Time-temperature effects on microbial, chemical and sensory changes during cooling and aging of cheddar cheese |
| Abstract | |
| Apa Reference | Torres, J. A., Bouzas, J., Kirby, C., Almonacid Merino, S. F., Kantt, C. A., Simpson, R., & Banga, J. R. (1995). Time-Temperature Effects on Microbial, Chemical and Sensory Changes During Cooling and Aging of Cheddar Cheese. Chemistry of Structure-Function Relationships in Cheese, 123–159. 10.1007/978-1-4615-1913-3_9 |
| Doi | 10.1007/978-1-4615-1913-3_9 |
| Publication Date | 1995 |
| Publication Type | Book / chapter |
| Researcher | Julio Rodriguez Banga |
| Ontology | |
| Research Groups | Computational Biology Lab at MBG |
| Tools |