Work

Biochemistry of cheese ripening

Year: 2004

Type: article

Source: International Journal of Dairy Technology

DOI: 10.1111/j.1471-0307.2004.00147.x

Author: Paul L H McSweeney

Institution: University College Cork

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2138353486

FWCI: 41.79

Cites: 343

Cited by: 1,078

Related to: 10