IRIS publication 341269
Effect of varying high pressure treatment conditions on acceleration of ripening of Cheddar cheese.
RIS format for Endnote and similar
TY - JOUR - O’Reilly, C.E., Kelly, A.L., Oliveira, J.C., Murphy, P.M. and Beresford, T.P. - 2003 - April - Innovative Food Science and Emerging Technologies - Effect of varying high pressure treatment conditions on acceleration of ripening of Cheddar cheese. - Published - () - 4 - 277 - 284 DA - 2003/04 ER -
BIBTeX format for JabRef and similar
@article{V341269, = {O’Reilly, C.E., Kelly, A.L., Oliveira, J.C., Murphy, P.M. and Beresford, T.P.}, = {2003}, = {April}, = {Innovative Food Science and Emerging Technologies}, = {Effect of varying high pressure treatment conditions on acceleration of ripening of Cheddar cheese.}, = {Published}, = {()}, = {4}, pages = {277--284}, source = {IRIS} }
Data as stored in IRIS
AUTHORS | O’Reilly, C.E., Kelly, A.L., Oliveira, J.C., Murphy, P.M. and Beresford, T.P. | ||
YEAR | 2003 | ||
MONTH | April | ||
JOURNAL_CODE | Innovative Food Science and Emerging Technologies | ||
TITLE | Effect of varying high pressure treatment conditions on acceleration of ripening of Cheddar cheese. | ||
STATUS | Published | ||
TIMES_CITED | () | ||
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VOLUME | 4 | ||
ISSUE | * | ||
START_PAGE | 277 | ||
END_PAGE | 284 | ||
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