Work

Biochemistry of Cheese Ripening

Year: 1993

Type: book-chapter

Source: Springer eBooks

Parent work: Cheese: Chemistry, Physics and Microbiology

DOI: 10.1007/978-1-4615-2650-6_10

Authors: P. F. Fox, J. Law, P. L. H. McSweeney, J. Wallace

Institution: University College Cork

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W4211127339

FWCI: 10.91

Cites: 198

Cited by: 366

Related to: 10