Lipolysis and sensory characteristics of Cheddar cheeses ripened using different temperature-time treatments
Data and Resources
Additional Info
| Field | Value |
|---|---|
| Source | Le Lait |
| Author | A. O'Mahony, James, M. Sheehan, Elizabeth, M. Delahunty, Conor, L.H. Mcsweeney, Paul |
| Maintainer | CCSD |
| Last Updated | May 8, 2026, 13:48 (UTC) |
| Created | May 8, 2026, 13:48 (UTC) |
| Identifier | hal-00895557 |
| Language | en |
| Rights | https://about.hal.science/hal-authorisation-v1/ |
| creator | A. O'Mahony, James |
| date | 2006-05-08T00:00:00 |
| harvest_object_id | e710eff9-4553-47ac-94bd-5594dad5a6c8 |
| harvest_source_id | 3374d638-d20b-4672-ba96-a23232d55657 |
| harvest_source_title | test moissonnage SELUNE |
| metadata_modified | 2023-10-19T00:00:00 |
| set_spec | type:ART |