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Cited by 255

The DOI matches its Crossref record; 15 of the 15 references it cites were found in a registry or an index.

Biochemistry of Cheese Ripening

Fox, P. F., Law, J., McSweeney, P. L. H., Wallace, J.·1993·Cheese: Chemistry, Physics and Microbiology
DOI 10.1007/978-1-4615-2650-6_10
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Registry

Crossref · 10.1007/978-1-4615-2650-6_10

Cites

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Citations

Cites

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Metadata

Authors
Fox, P. F., Law, J., McSweeney, P. L. H., & Wallace, J.
Venue
Cheese: Chemistry, Physics and Microbiology
Publisher
Springer US
Published
1993
Pages
389-438
DOI
10.1007/978-1-4615-2650-6_10
OpenAlex
W4211127339
Cited by
255
References
15
FWCI
9.48
Type
book chapter
Language
en
Open access
closed

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This page
CoChat. (2026). Citation check: Biochemistry of Cheese Ripening. https://app.cochat.ai/papers/10.1007/978-1-4615-2650-6_10
The paper
Fox, P. F., Law, J., McSweeney, P. L. H., & Wallace, J. (1993). Biochemistry of Cheese Ripening. Cheese: Chemistry, Physics and Microbiology. https://doi.org/10.1007/978-1-4615-2650-6_10

Data sources

Bibliographic data: Semantic Scholar, OpenAlex, Crossref.

Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).

Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.