Monitoring composition and flavor quality of Cheddar cheese during ripening using a rapid spectroscopic method
Year: 2008
Type: article
Abstract: FAES and Human Ecology: 3rd Place (The Ohio State University Edward F. Hayes Graduate Research Forum)
Author: Anand Subramanian
Language: English
Subfield: Analytical Chemistry
Field: Chemistry
Domain: Physical Sciences
SDG: Zero hunger
Open Access status: green
OpenAlex ID: W2283435111