Fergal Patrick Rattray
Professor
Microbiology and Fermentation
Rolighedsvej 26
1958 Frederiksberg C
ORCID: 0000-0002-1987-7967
Primary fields of research
-
Enzymology
-
High-Throughput Screening
-
Microbiology/Molecular biology
-
Cheese Ripening/Technology
Teaching
Course responsible "Dairy Products Technology II". MSc course
ID: 129473105
Most downloads
-
81
downloads
Reduction of Cheddar cheese ripening time through the addition of glucose
Research output: Contribution to conference › Poster › Research
Published -
36
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