Application of selected lactic acid bacteria and coagulent for improving the quality of low-salt Cheddar cheese: chemical, microbiological and rheological evaluation

Kirsten Kastberg Møller; Fergal Patrick Rattray; Ylva Margareta Ardö

doi:10.1016/j.idairyj.2013.05.015

Application of selected lactic acid bacteria and coagulent for improving the quality of low-salt Cheddar cheese: chemical, microbiological and rheological evaluation

Kirsten Kastberg Møller, Fergal Patrick Rattray, Ylva Margareta Ardö

Mejeriteknologi

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

30 Citationer (Scopus)

Originalsprog	Engelsk
Tidsskrift	International Dairy Journal
Vol/bind	33
Udgave nummer	2
Sider (fra-til)	163-174
Antal sider	12
ISSN	0958-6946
DOI	https://doi.org/10.1016/j.idairyj.2013.05.015
Status	Udgivet - 2013

Adgang til dokumentet

10.1016/j.idairyj.2013.05.015

Citationsformater

Application of selected lactic acid bacteria and coagulent for improving the quality of low-salt Cheddar cheese: chemical, microbiological and rheological evaluation. / Møller, Kirsten Kastberg; Rattray, Fergal Patrick; Ardö, Ylva Margareta.
I: International Dairy Journal, Bind 33, Nr. 2, 2013, s. 163-174.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

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AU - Rattray, Fergal Patrick

AU - Ardö, Ylva Margareta

PY - 2013

Y1 - 2013

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DO - 10.1016/j.idairyj.2013.05.015

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