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Oxidation-reduction potential and its influence on Cheddar ..:
Caldeo, Veronica
Caldeo, V. 2015. Oxidation-reduction potential and its influence on Cheddar cheese quality. PhD Thesis, University College Cork.. , 2015
Link:
http://hdl.handle.net/10468/2125
RT Journal T1 <Title>Oxidation-reduction potential and its influence on Cheddar cheese quality</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftunivcollcork:oai:cora.ucc.ie:10468_2125&Exemplar=1&LAN=DE A1 Caldeo, Veronica PB University College Cork YR 2015 K1 Oxidation-reduction potential K1 Cheese K1 Lactic acid bacteria K1 Volatile flavour compounds JF Caldeo, V. 2015. Oxidation-reduction potential and its influence on Cheddar cheese quality. PhD Thesis, University College Cork. LK http://hdl.handle.net/10468/2125 DO http://hdl.handle.net/10468/2125 SF ELIB - SuUB Bremen
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