Patrick Gerard to Hydrolysis
This is a "connection" page, showing publications Patrick Gerard has written about Hydrolysis.
Connection Strength
0.017
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Characterization of flavor and texture development within large (291 kg) blocks of Cheddar cheese. J Dairy Sci. 2007 Jul; 90(7):3091-109.
Score: 0.017
Connection Strength
The connection strength for concepts is the sum of the scores for each matching publication.
Publication scores are based on many factors, including how long ago they were written and whether the person is a first or senior author.