Work

The production of volatile sulphur compounds in cheddar cheese during accelerated ripening

Year: 1981

Type: dissertation

Source: QUT ePrints (Queensland University of Technology)

Author: John W. Aston

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: W96188583

Cites:

Cited by: 26

Related to: 10