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A Global Review of Cheese Colour: Microbial Discolouration and Innovation Opportunities.

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Bibliographic Details
Title: A Global Review of Cheese Colour: Microbial Discolouration and Innovation Opportunities.
Authors: Ferraz, Ana Rita1,2 (AUTHOR) ana.ferraz@ipcb.pt, Pintado, Cristina Santos1,2 (AUTHOR), Serralheiro, Maria Luísa3 (AUTHOR) mlserralheiro@ciencias.ulisboa.pt
Source: Dairy. Dec2024, Vol. 5 Issue 4, p768-785. 18p.
Database: Academic Search Ultimate
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ISSN:2624862X
DOI:10.3390/dairy5040056