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Please use this identifier to cite or link to this item: https://hdl.handle.net/2440/94799
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dc.contributor.authorNiimi, J.-
dc.contributor.authorEddy, A.-
dc.contributor.authorOverington, A.-
dc.contributor.authorHeenan, S.-
dc.contributor.authorSilcock, P.-
dc.contributor.authorBremer, P.-
dc.contributor.authorDelahunty, C.-
dc.date.issued2014-
dc.identifier.citationInternational Dairy Journal, 2014; 34(1):116-124-
dc.identifier.issn0958-6946-
dc.identifier.issn1879-0143-
dc.identifier.urihttp://hdl.handle.net/2440/94799-
dc.description.abstractAbstract not available-
dc.description.statementofresponsibilityJun Niimi, Andrew I. Eddy, Amy R. Overington, Samuel P. Heenan, Patrick Silcock, Phil J. Bremer, Conor M. Delahunt-
dc.language.isoen-
dc.publisherElsevier-
dc.rights© 2013 Elsevier Ltd. All rights reserved.-
dc.source.urihttp://dx.doi.org/10.1016/j.idairyj.2013.08.003-
dc.titleCheddar cheese taste can be reconstructed in solution using basic tastes-
dc.typeJournal article-
dc.identifier.doi10.1016/j.idairyj.2013.08.003-
pubs.publication-statusPublished-
dc.identifier.orcidNiimi, J. [0000-0002-2642-283X]-
Appears in Collections:Agriculture, Food and Wine publications
Aurora harvest 3

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