Authors:
Banks, JM
Yvon, M
Gripon, JC
de la Fuente, MA
Brechany, EY
Williams, AG
Muir, DD
Citation: Jm. Banks et al., Enhancement of amino acid catabolism in Cheddar cheese using alpha-ketoglutarate: amino acid degradation in relation to volatile compounds and aroma character, INT DAIRY J, 11(4-7), 2001, pp. 235-243
Authors:
Rehman, SU
Banks, JM
Brechany, EY
Muir, DD
McSweeney, PLH
Fox, PF
Citation: Su. Rehman et al., Influence of ripening temperature on the volatiles profile and flavour of Cheddar cheese made from raw or pasteurised milk, INT DAIRY J, 10(1-2), 2000, pp. 55-65
Authors:
Leaver, J
Law, AJR
Brechany, EY
McCrae, CH
Citation: J. Leaver et al., Chemical changes in beta-Lactoglobulin structure during ageing of protein-stabilized emulsions, INT J FOOD, 34(5-6), 1999, pp. 503-508