Abstract
The development of the texture and flavour of cheese takes place over a long period of time, starting during cheese-making and continuing during the maturation period. The main processes are the fermentation by the starter culture and the enzymic modifications of the...
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CITATION STYLE
APA
Bakker, J., & Law, B. A. (1994). Cheese flavour. In Understanding Natural Flavors (pp. 283–297). Springer US. https://doi.org/10.1007/978-1-4615-2143-3_18
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