Work

Formation of Flavor Compounds in Cheese

Year: 1997

Type: book-chapter

Source: Advances in applied microbiology

Parent work: Unknown

DOI: 10.1016/s0065-2164(08)70261-2

Authors: P.F. Fox, J.M. Wallace

Institution: University College Cork

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W1494460612

FWCI: 19.96

Cites: 188

Cited by: 316

Related to: 10