Work

Recent Advances in Cheese Flavor Research

Year: 1981

Type: book-chapter

Source: Elsevier eBooks

DOI: 10.1016/b978-0-12-169101-1.50032-x

Author: Karl Heinz Ney

Institution: Unilever (Germany)

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W2494035129

FWCI:

Cites: 29

Cited by: 17

Related to: 10