Work

Hydrolysis of fat during cheese ripening in relation to the flavour of cheese.

Year: 1956

Type: article

Author: J. Stadhouders

Language: English

Topic: Food Chemistry and Fat Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2333210710

FWCI:

Cites:

Cited by: 1

Related to: 10