Producing low fat cheeses

J. Banks, Bart C Weimer

Research output: Chapter in Book/Report/Conference proceedingChapter

4 Citations (Scopus)
Original languageEnglish (US)
Title of host publicationImproving the Flavour of Cheese
PublisherElsevier Inc.
Pages520-536
Number of pages17
ISBN (Print)9781845690076
DOIs
StatePublished - Apr 2007
Externally publishedYes

Fingerprint

Cheeses
Fats

ASJC Scopus subject areas

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

Cite this

Banks, J., & Weimer, B. C. (2007). Producing low fat cheeses. In Improving the Flavour of Cheese (pp. 520-536). Elsevier Inc.. https://doi.org/10.1533/9781845693053.4.520

Producing low fat cheeses. / Banks, J.; Weimer, Bart C.

Improving the Flavour of Cheese. Elsevier Inc., 2007. p. 520-536.

Research output: Chapter in Book/Report/Conference proceedingChapter

Banks, J & Weimer, BC 2007, Producing low fat cheeses. in Improving the Flavour of Cheese. Elsevier Inc., pp. 520-536. https://doi.org/10.1533/9781845693053.4.520
Banks J, Weimer BC. Producing low fat cheeses. In Improving the Flavour of Cheese. Elsevier Inc. 2007. p. 520-536 https://doi.org/10.1533/9781845693053.4.520
Banks, J. ; Weimer, Bart C. / Producing low fat cheeses. Improving the Flavour of Cheese. Elsevier Inc., 2007. pp. 520-536
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