Reduction of Cheddar cheese ripening time through the addition of glucose

Cleide Oliveira de Almeida Møller; Tamás László Czárán; Bjarke Bak Christensen; Henrik Siegumfeldt; Fergal Patrick Rattray

Reduction of Cheddar cheese ripening time through the addition of glucose

Cleide Oliveira de Almeida Møller, Tamás László Czárán, Bjarke Bak Christensen, Henrik Siegumfeldt, Fergal Patrick Rattray

Publikation: Konferencebidrag › Poster › Forskning

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Originalsprog	Engelsk
Publikationsdato	2016
Status	Udgivet - 2016
Begivenhed	The Danish Microbiological Society Annual Congress 2016 - Eigtved's Pakhus, Copenhagen, Danmark Varighed: 14 nov. 2016 → 14 nov. 2016 Konferencens nummer: 2016 http://www.dmselskab.dk/en/

Konference

Konference	The Danish Microbiological Society Annual Congress 2016
Nummer	2016
Lokation	Eigtved's Pakhus
Land/Område	Danmark
By	Copenhagen
Periode	14/11/2016 → 14/11/2016
Internetadresse	http://www.dmselskab.dk/en/

Bibliografisk note

Programme & Abstracts - The Danish Microbiological Society Annual Congress 2016 - P11: 37-38

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Reduction of Cheddar cheese ripening time through the addition of glucoseForlagets udgivne version, 8 KBLicens: Ikke-specificeret
Reduction of Cheddar cheese ripening time through the addition of glucose

Citationsformater

Reduction of Cheddar cheese ripening time through the addition of glucose. / Møller, Cleide Oliveira de Almeida; Czárán, Tamás László; Christensen, Bjarke Bak; Siegumfeldt, Henrik; Rattray, Fergal Patrick.

2016. Poster session præsenteret på The Danish Microbiological Society Annual Congress 2016, Copenhagen, Danmark.

Publikation: Konferencebidrag › Poster › Forskning

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AU - Rattray, Fergal Patrick

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