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Proteolysis of a high-pressure-treated mould-ripened cheese.

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Chicago
Messens, Winy, Imogen Foubert, Koen Dewettinck, and André Huyghebaert. 2001. “Proteolysis of a High-pressure-treated Mould-ripened Cheese.” Milchwissenschaft-milk Science International 56 (4): 201–204.
APA
Messens, W., Foubert, I., Dewettinck, K., & Huyghebaert, A. (2001). Proteolysis of a high-pressure-treated mould-ripened cheese. MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, 56(4), 201–204.
Vancouver
1.
Messens W, Foubert I, Dewettinck K, Huyghebaert A. Proteolysis of a high-pressure-treated mould-ripened cheese. MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL. 2001;56(4):201–4.
MLA
Messens, Winy, Imogen Foubert, Koen Dewettinck, et al. “Proteolysis of a High-pressure-treated Mould-ripened Cheese.” MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL 56.4 (2001): 201–204. Print.
@article{147650,
  author       = {Messens, Winy and Foubert, Imogen and Dewettinck, Koen and Huyghebaert, Andr{\'e}},
  issn         = {0026-3788},
  journal      = {MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL},
  language     = {eng},
  number       = {4},
  pages        = {201--204},
  title        = {Proteolysis of a high-pressure-treated mould-ripened cheese.},
  volume       = {56},
  year         = {2001},
}

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