Effect of cooking temperature on the ripening of novel hybrid cheeses manufactured using Lactobacillus helveticus and Streptococcus thermophilus

Martin Wilkinson

Effect of cooking temperature on the ripening of novel hybrid cheeses manufactured using Lactobacillus helveticus and Streptococcus thermophilus

Martin Wilkinson

Department of Biological Sciences

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

Original language	English (Ireland)
Pages (from-to)	125-
Journal	Irish Journal Of Agriculture And Food Research
Publication status	Published - 2001

Cite this

@article{e37b215913e4457e9c1469686df639b4,

title = "Effect of cooking temperature on the ripening of novel hybrid cheeses manufactured using Lactobacillus helveticus and Streptococcus thermophilus",

author = "Martin Wilkinson",

year = "2001",

language = "English (Ireland)",

pages = "125--",

journal = "Irish Journal Of Agriculture And Food Research",

}