Measurement of the oxidation-reduction potential of cheddar cheese

A Topcu, Ian Robert McKinnon, P L H McSweeney

Research output: Contribution to journal › Article › Research › peer-review

Cite this

@article{e23b66ef3f4d47e1bf06c893d4833cd1,

title = "Measurement of the oxidation-reduction potential of cheddar cheese",

author = "A Topcu and McKinnon, {Ian Robert} and McSweeney, {P L H}",

year = "2008",

language = "English",

volume = "73",

pages = "198 -- 203",

journal = "Journal of Food Science",

issn = "0022-1147",

publisher = "Wiley-Blackwell",

number = "3",

}