Partitioning of starter bacteria and added exogenous enzyme activities between curd and whey during Cheddar cheese manufacture
- I. A. Doolan
- , A. B. Nongonierma
- , K. N. Kilcawley
- , M. G. Wilkinson
- Teagasc - Irish Agriculture and Food Development Authority
Research output: Contribution to journal › Article › peer-review