The effect of natural cheddar cheese ripening on the functional and textural properties of the processed cheese manufactured therefrom
- C. A. Brickley
- , M. A.E. Auty
- , P. Piraino
- , P. L.H. McSweeney
- Teagasc - Irish Agriculture and Food Development Authority
- University of Basilicata
Research output: Contribution to journal › Article › peer-review