Original language | English (Ireland) |
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Pages (from-to) | 27-52 |
Journal | Irish Journal Of Food Science And Technology |
Publication status | Published - 1991 |
Influence of Ripening Temperature, added commercial enzyme preparations and attenuated mutant (Lac-) Lactococcus lactis starter on the proteolysis and maturation of Cheddar cheese
Research output: Contribution to journal › Article › peer-review