| Original language | English (Ireland) |
|---|---|
| Pages (from-to) | 376-380 |
| Journal | Milschwissenshaft |
| Publication status | Published - 1995 |
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Effect of cooking temperature on the autolysis of starter, Lactococcus lactis subsp. cremoris AM2, and the maturation of Cheddar cheese
Research output: Contribution to journal › Article › peer-review