Preparation of cheesemilk: How does one improve the cheesemaking properties of over-pasteurised milk?

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@inbook{2d7d3f13af3946918ec8c6d7869b8323,

title = "Preparation of cheesemilk: How does one improve the cheesemaking properties of over-pasteurised milk?",

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

year = "2007",

month = jun,

doi = "10.1533/9781845693534.11",

language = "English",

isbn = "9781845690601",

pages = "24--25",

booktitle = "Cheese Problems Solved",

publisher = "Elsevier Ltd",

address = "United Kingdom",

}

TY - CHAP

T1 - Preparation of cheesemilk

T2 - How does one improve the cheesemaking properties of over-pasteurised milk?

AU - McSweeney, P. L.H.

PY - 2007/6

Y1 - 2007/6

UR - https://www.scopus.com/pages/publications/84904374374

U2 - 10.1533/9781845693534.11

DO - 10.1533/9781845693534.11

M3 - Chapter

AN - SCOPUS:84904374374

SN - 9781845690601

SP - 24

EP - 25

BT - Cheese Problems Solved

PB - Elsevier Ltd

ER -