The potential for carbon dioxide formation during ripening of acid curd cheese

Research output: Contribution to journal › Research article › Contributed › peer-review

Contributors

Details

Original languageEnglish
Pages (from-to)1140-1145
JournalLWT - Food Science and Technology
Volume40
Publication statusPublished - 2007
Peer-reviewedYes

External IDs

Scopus 34247204731

Keywords

Keywords

  • Acid curd cheese, ripening, yeasts, carbon dioxide formation