Contribution of Starter and Non-Starter Lactobacilli to Proteolysis in Cheddar Cheese Made With a Controlled Microflora [B3370]

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

Original language	English (Ireland)
Journal	Irish Journal of Agricultural and Food Research
Publication status	Published - 1995

Cite this

@article{fce6fc8a42b848e7afd69bda327c416e,

title = "Contribution of Starter and Non-Starter Lactobacilli to Proteolysis in Cheddar Cheese Made With a Controlled Microflora [B3370]",

author = "Paul Mcsweeney and C.M Lynch and P.F Fox and T.M Cogan and Drinan, \{F. D.\}",

year = "1995",

language = "English (Ireland)",

journal = "Irish Journal of Agricultural and Food Research",

issn = "0791-6833",

publisher = "Compuscript Ltd",

}

TY - JOUR

T1 - Contribution of Starter and Non-Starter Lactobacilli to Proteolysis in Cheddar Cheese Made With a Controlled Microflora [B3370]

AU - Mcsweeney, Paul

AU - Lynch, C.M

AU - Fox, P.F

AU - Cogan, T.M

AU - Drinan, F. D.

PY - 1995

Y1 - 1995

M3 - Article

SN - 0791-6833

JO - Irish Journal of Agricultural and Food Research

JF - Irish Journal of Agricultural and Food Research

ER -