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Rheological properties of high-pressure-treated Gouda cheese.

(2000) INTERNATIONAL DAIRY JOURNAL. 10(5-6). p.359-367
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Chicago
Messens, Winy, Davy Van de Walle, J AREVALO, Koen Dewettinck, and André Huyghebaert. 2000. “Rheological Properties of High-pressure-treated Gouda Cheese.” International Dairy Journal 10 (5-6): 359–367.
APA
Messens, W., Van de Walle, D., AREVALO, J., Dewettinck, K., & Huyghebaert, A. (2000). Rheological properties of high-pressure-treated Gouda cheese. INTERNATIONAL DAIRY JOURNAL, 10(5-6), 359–367.
Vancouver
1.
Messens W, Van de Walle D, AREVALO J, Dewettinck K, Huyghebaert A. Rheological properties of high-pressure-treated Gouda cheese. INTERNATIONAL DAIRY JOURNAL. 2000;10(5-6):359–67.
MLA
Messens, Winy, Davy Van de Walle, J AREVALO, et al. “Rheological Properties of High-pressure-treated Gouda Cheese.” INTERNATIONAL DAIRY JOURNAL 10.5-6 (2000): 359–367. Print.
@article{133566,
  author       = {Messens, Winy and Van de Walle, Davy and AREVALO, J and Dewettinck, Koen and Huyghebaert, Andr{\'e}},
  issn         = {0958-6946},
  journal      = {INTERNATIONAL DAIRY JOURNAL},
  language     = {eng},
  number       = {5-6},
  pages        = {359--367},
  title        = {Rheological properties of high-pressure-treated Gouda cheese.},
  volume       = {10},
  year         = {2000},
}

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