Time-temperature effects on Cheddar cheese ripening : an interpretation of microbial, chemical and sensory changes

Graduate Thesis Or Dissertation

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Citeable URL: https://ir.library.oregonstate.edu/concern/graduate_thesis_or_dissertations/44558g42d

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Attribute Name	Values
Creator	Bouzas, Jorge
Resource Type	Dissertation
Date Available	2012-01-30T16:18:24+00:00
Date Issued	1991-07-11
Degree Level	Doctoral
Degree Name	Doctor of Philosophy (Ph.D.)
Degree Field	Food Science and Technology
Degree Grantor	Oregon State University
Commencement Year	1992
Advisor	Torres, J. Antonio
Committee Member	Mehlenbacher, Shawn Bodyfelt, F. W. (Floyd W.), 1937- Penner, Michael Beirmann, Christopher Daeschel, Mark
Academic Affiliation	Food Science and Technology
Non-Academic Affiliation	Oregon State University. Graduate School
Subject	Dairy products -- Flavor and odor Cheddar cheese
Rights Statement	Copyright Not Evaluated
Publisher	Oregon State University
Peer Reviewed	No
Language	English [eng]
Digitization Specifications	File scanned at 300 ppi (Monochrome) using Scamax Scan+ V.1.0.32.10766 on a Scanmax 412CD by InoTec in PDF format. LuraDocument PDF Compressor V.5.8.71.50 used for pdf compression and textual OCR.
Replaces	http://hdl.handle.net/1957/27308

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