Enhancement of lipolysis in cheese during ripening by low pressure homogenisation of cheese milk

Research output: Contribution to journal › Short survey › peer-review

Original language	English
Pages (from-to)	212
Number of pages	1
Journal	Australian Journal of Dairy Technology
Volume	61
Issue number	2
Publication status	Published - Jul 2006

Cite this

@article{53a130c725314cb1b8537360d4e33728,

title = "Enhancement of lipolysis in cheese during ripening by low pressure homogenisation of cheese milk",

author = "Deegan, \{K. C.\} and McSweeney, \{P. L.H.\}",

year = "2006",

month = jul,

language = "English",

volume = "61",

pages = "212",

journal = "Australian Journal of Dairy Technology",

issn = "0004-9433",

publisher = "Dairy Industry Association of Australia",

number = "2",

}

TY - JOUR

T1 - Enhancement of lipolysis in cheese during ripening by low pressure homogenisation of cheese milk

AU - Deegan, K. C.

AU - McSweeney, P. L.H.

PY - 2006/7

Y1 - 2006/7

UR - https://www.scopus.com/pages/publications/33748036986

M3 - Short survey

AN - SCOPUS:33748036986

SN - 0004-9433

VL - 61

SP - 212

JO - Australian Journal of Dairy Technology

JF - Australian Journal of Dairy Technology

IS - 2

ER -