| Original language | English (US) |
|---|---|
| Pages (from-to) | 383-398 |
| Number of pages | 16 |
| Journal | Lait |
| Volume | 77 |
| Issue number | 3 |
| State | Published - May 1997 |
| Externally published | Yes |
ASJC Scopus subject areas
- Food Science
Cite this
Weimer, B. C., Dias, B., Ummadi, M., Broadbent, J., Brennand, C., Jaegi, J., Johnson, M., Milani, F., Steele, J., & Sisson, D. V. (1997). Influence of NaCl and pH on intracellular enzymes that influence Cheddar cheese ripening. Lait, 77(3), 383-398.