Work

The Microbiology of Cheese Ripening

Year: 2004

Type: book-chapter

Source: Cheese

DOI: 10.1016/s1874-558x(04)80071-x

Authors: T. Beresford, A. Williams

Institutions: Teagasc - The Irish Agriculture and Food Development Authority, Hannah Research Foundation

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: W2247985990

FWCI: 28.62

Cites: 282

Cited by: 177

Related to: 9