pp cogan

In Cheese: Chemistry, Physics and Microbiology, Vol. 2: Major Cheese Groups, pp. 71 – 102 (Eds Fox, PF, McSweeney, PLH, Cogan, TM Guinee, TP). Amsterdam : Elsevier Applied Science Google Scholar Ledon , H Ibarra , D 2006 Method for modifying hygienic, physico-chemical and sensory properties of cheese by controlling the redox potential. pp kapelan