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Effects of high pressure treatment on fermentation processes during ripening of Gouda cheese.

(2000) HIGH PRESSURE RESEARCH. 19(1-6) 427-431 Part 2).
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Chicago
BUTZ, P, A FERNANDEZ, WD KOLLER, Winy Messens, and B TAUSCHER. 2000. “Effects of High Pressure Treatment on Fermentation Processes During Ripening of Gouda Cheese.” High Pressure Research 19 (1-6) 427-431 Part 2).
APA
BUTZ, P., FERNANDEZ, A., KOLLER, W., Messens, W., & TAUSCHER, B. (2000). Effects of high pressure treatment on fermentation processes during ripening of Gouda cheese. HIGH PRESSURE RESEARCH, 19(1-6) 427-431 Part 2).
Vancouver
1.
BUTZ P, FERNANDEZ A, KOLLER W, Messens W, TAUSCHER B. Effects of high pressure treatment on fermentation processes during ripening of Gouda cheese. HIGH PRESSURE RESEARCH. 2000;19(1-6) 427-431 Part 2).
MLA
BUTZ, P, A FERNANDEZ, WD KOLLER, et al. “Effects of High Pressure Treatment on Fermentation Processes During Ripening of Gouda Cheese.” HIGH PRESSURE RESEARCH 19.1-6) 427-431 Part 2 (2000): n. pag. Print.
@article{168032,
  author       = {BUTZ, P and FERNANDEZ, A and KOLLER, WD and Messens, Winy and TAUSCHER, B},
  issn         = {0895-7959},
  journal      = {HIGH PRESSURE RESEARCH},
  language     = {eng},
  number       = {1-6) 427-431 Part 2},
  title        = {Effects of high pressure treatment on fermentation processes during ripening of Gouda cheese.},
  volume       = {19},
  year         = {2000},
}

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