Cheese ripening: A review on modern technologies towards flavor enhancement, process acceleration and improved quality assessment

Authors

Amira R. Khattab, Arab Academy for Science, Technology and Maritime Transport
Hania A. Guirguis, American University in Cairo
Sherouk M. Tawfik, American University in Cairo
Mohamed A. Farag, American University in CairoFollow

Funding Sponsor

Alexander von Humboldt-Stiftung

Author's Department

Chemistry Department

Find in your Library

https://doi.org/10.1016/j.tifs.2019.03.009

Document Type

Research Article

Publication Title

Trends in Food Science and Technology

Publication Date

6-1-2019

doi

10.1016/j.tifs.2019.03.009

First Page

343

Last Page

360

Recommended Citation

APA Citation

Khattab, A. R. Guirguis, H. Tawfik, S. & Farag, M. (2019). Cheese ripening: A review on modern technologies towards flavor enhancement, process acceleration and improved quality assessment. Trends in Food Science and Technology, 88, 343–360. 10.1016/j.tifs.2019.03.009
https://fount.aucegypt.edu/faculty_journal_articles/954

MLA Citation

Khattab, Amira, et al. "Cheese ripening: A review on modern technologies towards flavor enhancement, process acceleration and improved quality assessment." Trends in Food Science and Technology, vol. 88, 2019, pp. 343–360.
https://fount.aucegypt.edu/faculty_journal_articles/954