Connection
Thomas Beresford to Hydrogen-Ion Concentration
This is a "connection" page, showing publications Thomas Beresford has written about Hydrogen-Ion Concentration.
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0.031 |
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Caldeo V, Hannon JA, Hickey DK, Waldron D, Wilkinson MG, Beresford TP, McSweeney PL. Control of oxidation-reduction potential during Cheddar cheese ripening and its effect on the production of volatile flavour compounds. J Dairy Res. 2016 Nov; 83(4):479-486.
Score: 0.031