www.dairychemistry.net

This is a temorpary blog. Please visit www.cheesescience.net for further details!

Friday, August 15, 2008

Paper- Int. Dairy J.

Sheehan, J.J., M.G. Wilkinson and P.L.H. McSweeney (2008). Influence of processing and ripening parameters on starter, non-starter and propionic acid bacteria and on the ripening characteristics of semi-hard cheeses. International Dairy Journal 18, 905-917.

Labels: Publications

Newer Post Older Post Home

Disclaimer

This website is maintained to enhance public access to information about dairy chemistry/cheese science in general and our work in particular. Our goal is to keep this information timely and accurate. If errors are brought to our attention, we will endeavour to correct them promptly. However, no responsibility or liability whatsoever is accepted with regard to the information on this site.

This information is:

● of a general nature only and is not intended to address the specific circumstances of any particular individual or entity;

● not necessarily comprehensive, complete, accurate or up-to-date;

● sometimes linked to external sites over which we have no control and for which we assume no responsibility.

Text and some images copyright (c) 2007-10 PLH McSweeney

Picture Window theme. Theme images by hanoded. Powered by Blogger.