title: Time-temperature effects on microbial, chemical and sensory changes during cooling and aging of cheddar cheese.
authors.affiliation: Department of Food Science and Technology, Oregon State University, Corvallis 97331-6602, USA.
authors.forename: J A
authors.initials: JA
authors.lastname: Torres
authors.forename: J
authors.initials: J
authors.lastname: Bouzas
authors.forename: C
authors.initials: C
authors.lastname: Kirby
authors.forename: S F
authors.initials: SF
authors.lastname: Almonacid Merino
authors.forename: C A
authors.initials: CA
authors.lastname: Kantt
authors.forename: R
authors.initials: R
authors.lastname: Simpson
authors.forename: J R
authors.initials: JR
authors.lastname: Banga
mesh_terms: D001419:Bacteria / Q000254:growth & development; D002264:Carboxylic Acids / Q000032:analysis / Q000378:metabolism; D002611:Cheese / Q000032:analysis / Q000382:microbiology; D005511:Food Handling / Q000379:methods; D005524:Food Technology / Q000379:methods*; D006801:Humans; D007700:Kinetics; D009812:Odorants; D013649:Taste; D013696:Temperature; D013997:Time Factors
chemical_list: D002264:Carboxylic Acids