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Control of oxidation-reduction potential during Cheddar che..:
Caldeo, Veronica
;
Hannon, John A
;
Hickey, Dara-Kate
...
Journal of Dairy Research. 83 (2016) 4 - p. 479-486 , 2016
Link:
https://doi.org/10.1017/s002202991600056x
RT Journal T1
Control of oxidation-reduction potential during Cheddar cheese ripening and its effect on the production of volatile flavour compounds
UL https://suche.suub.uni-bremen.de/peid=cr-10.1017_s002202991600056x&Exemplar=1&LAN=DE A1 Caldeo, Veronica A1 Hannon, John A A1 Hickey, Dara-Kate A1 Waldron, Dave A1 Wilkinson, Martin G A1 Beresford, Thomas P A1 McSweeney, Paul L H PB Cambridge University Press (CUP) YR 2016 SN 0022-0299 SN 1469-7629 JF Journal of Dairy Research VO 83 IS 4 SP 479 OP 486 LK http://dx.doi.org/https://doi.org/10.1017/s002202991600056x DO https://doi.org/10.1017/s002202991600056x SF ELIB - SuUB Bremen
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