Genomics and cheese flavor

Research output: Chapter in Book/Report/Conference proceedingChapter

3 Scopus citations
Original languageEnglish (US)
Title of host publicationImproving the Flavour of Cheese
PublisherElsevier Inc.
Pages219-235
Number of pages17
ISBN (Print)9781845690076
DOIs
StatePublished - Apr 2007
Externally publishedYes

ASJC Scopus subject areas

  • Medicine(all)
  • Biochemistry, Genetics and Molecular Biology(all)
  • Agricultural and Biological Sciences(all)

Cite this

Weimer, B. C. (2007). Genomics and cheese flavor. In Improving the Flavour of Cheese (pp. 219-235). Elsevier Inc.. https://doi.org/10.1533/9781845693053.1.219