Bacterial surface-ripened cheeses: Introduction: What are bacterial surface-ripened (smear) cheeses?

Research output: Chapter in Book/Report/Conference proceedings › Chapter › peer-review

Access to Document

@inbook{bd85c1a73fba4010a05721678b0b86a0,

title = "Bacterial surface-ripened cheeses: Introduction: What are bacterial surface-ripened (smear) cheeses?",

author = "McSweeney, \{P. L.H.\}",

year = "2007",

month = jun,

doi = "10.1533/9781845693534.289",

language = "English",

isbn = "9781845690601",

pages = "289--290",

booktitle = "Cheese Problems Solved",

publisher = "Elsevier Ltd",

address = "United Kingdom",

}

TY - CHAP

T1 - Bacterial surface-ripened cheeses

T2 - Introduction: What are bacterial surface-ripened (smear) cheeses?

AU - McSweeney, P. L.H.

PY - 2007/6

Y1 - 2007/6

UR - https://www.scopus.com/pages/publications/84904373870

U2 - 10.1533/9781845693534.289

DO - 10.1533/9781845693534.289

M3 - Chapter

AN - SCOPUS:84904373870

SN - 9781845690601

SP - 289

EP - 290

BT - Cheese Problems Solved

PB - Elsevier Ltd

ER -