Work

Cheddar Cheese Flavour and Chemical Indices: Changes During Maturation

Year: 1995

Type: book-chapter

Source: Advances in experimental medicine and biology

DOI: 10.1007/978-1-4615-1913-3_7

Authors: Jean M. Banks, Elizabeth Y. Brechany, William W. Christie, Edward A. Hunter, D. Donald Muir

Institutions: Hannah Research Foundation, University of Edinburgh

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2192863037

FWCI:

Cites: 8

Cited by: 5

Related to: 10