Cheese as a food ingredient: How may browning of heated cheese be controlled?

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@inbook{be9170770f1c4ffc8787ebd60841a707,

title = "Cheese as a food ingredient: How may browning of heated cheese be controlled?",

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

year = "2007",

month = jun,

doi = "10.1533/9781845693534.362",

language = "English",

isbn = "9781845690601",

pages = "364",

booktitle = "Cheese Problems Solved",

publisher = "Elsevier Ltd",

address = "United Kingdom",

}

TY - CHAP

T1 - Cheese as a food ingredient

T2 - How may browning of heated cheese be controlled?

AU - McSweeney, P. L.H.

PY - 2007/6

Y1 - 2007/6

UR - https://www.scopus.com/pages/publications/84904373967

U2 - 10.1533/9781845693534.362

DO - 10.1533/9781845693534.362

M3 - Chapter

AN - SCOPUS:84904373967

SN - 9781845690601

SP - 364

BT - Cheese Problems Solved

PB - Elsevier Ltd

ER -