Flavour, texture and flavour defects in hard and semi-cheeses: What is hydrolytic rancidity and how can it be avoided?

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@inbook{e477ec0b3132481bbad60b2d720d1526,

title = "Flavour, texture and flavour defects in hard and semi-cheeses: What is hydrolytic rancidity and how can it be avoided?",

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

year = "2007",

month = jun,

doi = "10.1533/9781845693534.189",

language = "English",

isbn = "9781845690601",

pages = "196--197",

booktitle = "Cheese Problems Solved",

publisher = "Elsevier Ltd",

address = "United Kingdom",

}

TY - CHAP

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

T2 - What is hydrolytic rancidity and how can it be avoided?

AU - McSweeney, P. L.H.

PY - 2007/6

Y1 - 2007/6

UR - https://www.scopus.com/pages/publications/84904371232

U2 - 10.1533/9781845693534.189

DO - 10.1533/9781845693534.189

M3 - Chapter

AN - SCOPUS:84904371232

SN - 9781845690601

SP - 196

EP - 197

BT - Cheese Problems Solved

PB - Elsevier Ltd

ER -