| Original language | English |
|---|---|
| Pages (from-to) | 198 - 203 |
| Number of pages | 6 |
| Journal | Journal of Food Science |
| Volume | 73 |
| Issue number | 3 |
| Publication status | Published - 2008 |
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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
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