The effect of natural Cheddar cheese ripening on the functional and textural properties of the processed cheese made therefrom

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

Original language	English (Ireland)
Journal	International Journal of Food Science and Technology
Publication status	Published - 2007

Cite this

@article{d1cbbba165ff4e6894bf70f6ec79f905,

title = "The effect of natural Cheddar cheese ripening on the functional and textural properties of the processed cheese made therefrom",

author = "Paul Mcsweeney and C.A Brickley and  M.A.E Auty and Paolo Piraino",

year = "2007",

language = "English (Ireland)",

journal = "International Journal of Food Science and Technology",

issn = "0950-5423",

publisher = "Oxford University Press",

}

TY - JOUR

T1 - The effect of natural Cheddar cheese ripening on the functional and textural properties of the processed cheese made therefrom

AU - Mcsweeney, Paul

AU - Brickley, C.A

AU - Auty,  M.A.E

AU - Piraino, Paolo

PY - 2007

Y1 - 2007

M3 - Article

SN - 0950-5423

JO - International Journal of Food Science and Technology

JF - International Journal of Food Science and Technology

ER -