Torres, J. A., Bouzas, J., Kirby, C., Almonacid Merino, S. F., Kantt, C. A., Simpson, R., & Banga, J. R. (1995). Time-Temperature Effects on Microbial, Chemical and Sensory Changes During Cooling and Aging of Cheddar Cheese. Chemistry of Structure-Function Relationships in Cheese, 123–159. https://doi.org/10.1007/978-1-4615-1913-3_9
