Further reading

COLLINS, Y.F., P.L.H. McSWEENEY and M.G. WILKINSON (2004). Lipolysis and catabolism of fatty acids in cheese, in Cheese: Chemistry, Physics and Microbiology Volume 1 General Aspects, 3rd edn, P.F. Fox, P.L.H. McSweeney, T.M. Cogan and T.P. Guinee (eds.), Elsevier Academic Press, Amsterdam, pp. 374-389.

CURTIN, A.C. and P.L.H. McSWEENEY (2004). Catabolism of amino acids in cheese during ripening, in Cheese: Chemistry, Physics and Microbiology Volume 1 General Aspects, 3rd edn, P.F. Fox, P.L.H. McSweeney, T.M. Cogan and T.P. Guinee (eds.), Elsevier Academic Press, Amsterdam, pp. 436-454.

FOX, P.F., T.P. GUINEE, T.M. COGAN and P.L.H. McSWEENEY (2000). Fundamentals of Cheese Science. Aspen, Gaithersburg, MD.

McSWEENEY, P.L.H. (2004). Biochemistry of cheese ripening: Introduction and overview, in Cheese: Chemistry, Physics and Microbiology Volume 1 General Aspects, 3rd edn, P.F. Fox, P.L.H. McSweeney, T.M. Cogan and T.P. Guinee (eds.), Elsevier Academic Press, Amsterdam, pp. 347-360.

UPADHYAY, V.K., P.L.H. McSWEENEY, A.A.A. MAGBOUL and P.F. FOX (2004). Proteolysis in cheese during ripening, in Cheese: Chemistry, Physics and Microbiology Volume 1 General Aspects, 3rd edn, P.F. Fox, P.L.H. McSweeney, T.M. Cogan and T.P. Guinee (eds.), Elsevier Academic Press, Amsterdam, pp. 392-433.

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