Manufacture and biochemical characteristics during ripening of Cheddar cheese with variable NaCl and equal moisture content

Kirsten Kastberg Møller, Fergal Patrick Rattray, Erik Høier, Ylva Margareta Ardö

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

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@article{5dfe180f143544edb0c821a0e9ad708c,

title = "Manufacture and biochemical characteristics during ripening of Cheddar cheese with variable NaCl and equal moisture content",

author = "M{\o}ller, {Kirsten Kastberg} and Rattray, {Fergal Patrick} and Erik H{\o}ier and Ard{\"o}, {Ylva Margareta}",

year = "2012",

doi = "10.1007/s13594-012-0076-3",

language = "English",

volume = "92",

pages = "515--540",

journal = "Dairy Science & Technology",

issn = "1958-5586",

publisher = "Springer-Verlag France",

number = "5",

}

TY - JOUR

T1 - Manufacture and biochemical characteristics during ripening of Cheddar cheese with variable NaCl and equal moisture content

AU - Møller, Kirsten Kastberg

AU - Rattray, Fergal Patrick

AU - Høier, Erik

AU - Ardö, Ylva Margareta

PY - 2012

Y1 - 2012

U2 - 10.1007/s13594-012-0076-3

DO - 10.1007/s13594-012-0076-3

M3 - Journal article

SN - 1958-5586

VL - 92

SP - 515

EP - 540

JO - Dairy Science & Technology

JF - Dairy Science & Technology

IS - 5

ER -