Fergal Patrick Rattray
Professor
Microbiology and Fermentation
Rolighedsvej 26
1958 Frederiksberg C
ORCID: 0000-0002-1987-7967
Primary fields of research
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Enzymology
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High-Throughput Screening
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Microbiology/Molecular biology
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Cheese Ripening/Technology
Teaching
Course responsible "Dairy Products Technology II". MSc course
ID: 129473105
Most downloads
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84
downloads
Reduction of Cheddar cheese ripening time through the addition of glucose
Research output: Contribution to conference › Poster › Research
Published -
38
downloads
Can the addition of sugars boost non-starter lactic acid bacteria growth and accelerate cheese ripening?
Research output: Contribution to conference › Poster › Research
Published