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High pressure brining of Gouda cheese and its effect on the cheese serum.

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Chicago
Messens, Winy, Koen Dewettinck, John Van Camp, and André Huyghebaert. 1998. “High Pressure Brining of Gouda Cheese and Its Effect on the Cheese Serum.” Food Science and Technology-lebensmittel-wissenschaft & Technologie 31 (6): 552–558.
APA
Messens, W., Dewettinck, K., Van Camp, J., & Huyghebaert, A. (1998). High pressure brining of Gouda cheese and its effect on the cheese serum. FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE, 31(6), 552–558.
Vancouver
1.
Messens W, Dewettinck K, Van Camp J, Huyghebaert A. High pressure brining of Gouda cheese and its effect on the cheese serum. FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE. 1998;31(6):552–8.
MLA
Messens, Winy, Koen Dewettinck, John Van Camp, et al. “High Pressure Brining of Gouda Cheese and Its Effect on the Cheese Serum.” FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE 31.6 (1998): 552–558. Print.
@article{180329,
  author       = {Messens, Winy and Dewettinck, Koen and Van Camp, John and Huyghebaert, Andr{\'e}},
  issn         = {0023-6438},
  journal      = {FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT \& TECHNOLOGIE},
  language     = {eng},
  number       = {6},
  pages        = {552--558},
  title        = {High pressure brining of Gouda cheese and its effect on the cheese serum.},
  volume       = {31},
  year         = {1998},
}

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