Bacteriocins: Changes in cheese flora and flavour

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

Original language	English
Title of host publication	Improving the Flavour of Cheese
Publisher	Elsevier Inc.
Pages	326-348
Number of pages	23
ISBN (Print)	9781845690076
DOIs	https://doi.org/10.1533/9781845693053.2.326
Publication status	Published - Apr 2007

Access to Document

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title = "Bacteriocins: Changes in cheese flora and flavour",

author = "L. O'Sullivan and Morgan, \{S. M.\} and Ross, \{R. P.\} and C. Hill",

year = "2007",

month = apr,

doi = "10.1533/9781845693053.2.326",

language = "English",

isbn = "9781845690076",

pages = "326--348",

booktitle = "Improving the Flavour of Cheese",

publisher = "Elsevier Inc.",

address = "United States",

}

TY - CHAP

T1 - Bacteriocins

T2 - Changes in cheese flora and flavour

AU - O'Sullivan, L.

AU - Morgan, S. M.

AU - Ross, R. P.

AU - Hill, C.

PY - 2007/4

Y1 - 2007/4

UR - https://www.scopus.com/pages/publications/84902425048

U2 - 10.1533/9781845693053.2.326

DO - 10.1533/9781845693053.2.326

M3 - Chapter

AN - SCOPUS:84902425048

SN - 9781845690076

SP - 326

EP - 348

BT - Improving the Flavour of Cheese

PB - Elsevier Inc.

ER -