Characterization of Cheddar Cheese Juice Is A Useful Index of Starter Strain Related Proteolysis During Ripening

Research output: Contribution to journal › Article › peer-review

Original language	English (Ireland)
Journal	Milchwissenschaft – Milk Science International
Publication status	Published - 2009

Cite this

@article{39a2c613edfe4e72b1eb67125fc6e185,

title = "Characterization of Cheddar Cheese Juice Is A Useful Index of Starter Strain Related Proteolysis During Ripening",

author = "Paul Mcsweeney and Aiden Sheehan and Fitzgerald, \{R. J.\} and Wilkinson, \{Martin G.\}",

year = "2009",

language = "English (Ireland)",

journal = "Milchwissenschaft – Milk Science International",

}