Primary Biochemical Events During Cheese Ripening

Hayaloglu, A. A.McSweeney, P. L. H.2024-08-042024-08-042015978-1-4822-3504-3978-1-4822-3502-9https://hdl.handle.net/11616/98490[Abstract Not Available]eninfo:eu-repo/semantics/closedAccessWhite-Brined-CheeseFree Fatty-AcidsMilk-Clotting EnzymesManchego-Type CheeseCheddar CheeseLactococcus-LactisFlavor DevelopmentVolatile CompoundsStarter CulturesFeta CheesePrimary Biochemical Events During Cheese RipeningBook Chapter1341662-s2.0-85054732299N/AWOS:000353241600008N/A