Advanced search
Add to list

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

(2000) HIGH PRESSURE RESEARCH. 19(1-6) 427-431 Part 2).
Author
Organization

Citation

Please use this url to cite or link to this publication:

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.
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).
Chicago author-date
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).
Chicago author-date (all authors)
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).
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).
IEEE
[1]
P. BUTZ, A. FERNANDEZ, W. KOLLER, W. Messens, and B. TAUSCHER, “Effects of high pressure treatment on fermentation processes during ripening of Gouda cheese.,” HIGH PRESSURE RESEARCH, vol. 19, no. 1-6) 427-431 Part 2, 2000.
@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},
}

Web of Science
Times cited: