Skip to main content
×
Search form
Home
About
Quality
Research Integrity
Policies & Procedures
Research & Innovation Strategy
Enterprise & Innovation
Nexus Innovation Centre
Enterprise Partnerships
Technology Transfer Office
Facilities & Equipment
Licencing Opportunities
Institutes & Centres
Bernal Institute
Health Research Institute
A-Z Research Centres
Expertise
Researcher Profiles
Find An Expert
Research Impact
President’s Research Excellence and Impact Awards
Contact
Covid-19
Student Gateway
Staff Gateway
A-Z Directory
Campus Phone Directory
Contact UL
Student Gateway
Staff Gateway
A-Z Directory
Campus Phone Directory
Contact UL
EN
GA
Follow us
Home
About
Quality
Research Integrity
Policies & Procedures
Research & Innovation Strategy
Enterprise & Innovation
Nexus Innovation Centre
Enterprise Partnerships
Technology Transfer Office
Facilities & Equipment
Licencing Opportunities
Institutes & Centres
Bernal Institute
Health Research Institute
A-Z Research Centres
Expertise
Researcher Profiles
Find An Expert
Research Impact
President’s Research Excellence and Impact Awards
Contact
Covid-19
EN
GA
Publication
Home
|
Evidence of a relationship between autolysis of starter bacteria and lipolysis in Cheddar cheese during ripening
Evidence of a relationship between autolysis of starter bacteria and lipolysis in Cheddar cheese during ripening
Collins, YF; McSweeney, PLH; Wilkinson, MG
Journal Of Dairy Research
(2003)
10.1017/S0022029902005915
