Flavour, texture and flavour defects in hard and semi-cheeses: How does flavour develop in cheese during ripening?

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@inbook{593722e50cea4fd9b5e98b62054a05a3,

title = "Flavour, texture and flavour defects in hard and semi-cheeses: How does flavour develop in cheese during ripening?",

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

year = "2007",

month = jun,

doi = "10.1533/9781845693534.189",

language = "English",

isbn = "9781845690601",

pages = "191--193",

booktitle = "Cheese Problems Solved",

publisher = "Elsevier Ltd",

address = "United Kingdom",

}

TY - CHAP

T1 - Flavour, texture and flavour defects in hard and semi-cheeses

T2 - How does flavour develop in cheese during ripening?

AU - McSweeney, P. L.H.

PY - 2007/6

Y1 - 2007/6

UR - https://www.scopus.com/pages/publications/84904374980

U2 - 10.1533/9781845693534.189

DO - 10.1533/9781845693534.189

M3 - Chapter

AN - SCOPUS:84904374980

SN - 9781845690601

SP - 191

EP - 193

BT - Cheese Problems Solved

PB - Elsevier Ltd

ER -