Use of high pressure attenuated starter cultures to accelerate the ripening of Cheddar cheese

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

Original language	English (Ireland)
Journal	Innovative Food Science and Emerging Technologies
Publication status	Published - 2007

Cite this

@article{5190998f18a9406a9687e48d2f19ffa8,

title = "Use of high pressure attenuated starter cultures to accelerate the ripening of Cheddar cheese",

author = "Paul Mcsweeney and  V.K Upadhyay and Thom Huppertz and A.L Kelly",

year = "2007",

language = "English (Ireland)",

journal = "Innovative Food Science and Emerging Technologies",

issn = "1466-8564",

publisher = "Elsevier B.V.",

}