Bacterial surface-ripened cheeses

Research output: Contribution to journal › Article › peer-review

74 Scopus citations

Original language	English
Pages (from-to)	199-225
Number of pages	27
Journal	Cheese: Chemistry, Physics and Microbiology
Volume	2
Issue number	C
DOIs	https://doi.org/10.1016/S1874-558X(04)80045-9
State	Published - 2004

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@article{fb51e4f7db4e4add9f36386b1eb2ac75,

title = "Bacterial surface-ripened cheeses",

author = "Brennan, \{N. M.\} and Cogan, \{T. M.\} and M. Loessner and S. Scherer",

year = "2004",

doi = "10.1016/S1874-558X(04)80045-9",

language = "English",

volume = "2",

pages = "199--225",

journal = "Cheese: Chemistry, Physics and Microbiology",

issn = "1874-558X",

publisher = "Academic Press Inc.",

number = "C",

}

TY - JOUR

T1 - Bacterial surface-ripened cheeses

AU - Brennan, N. M.

AU - Cogan, T. M.

AU - Loessner, M.

AU - Scherer, S.

PY - 2004

Y1 - 2004

UR - https://www.scopus.com/pages/publications/77957766576

U2 - 10.1016/S1874-558X(04)80045-9

DO - 10.1016/S1874-558X(04)80045-9

M3 - Article

AN - SCOPUS:77957766576

SN - 1874-558X

VL - 2

SP - 199

EP - 225

JO - Cheese: Chemistry, Physics and Microbiology

JF - Cheese: Chemistry, Physics and Microbiology

IS - C

ER -