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Diversity and dynamics of lactic acid bacteria in artisanGouda-type cheeses: implications for the selection andapplication of adjunct cultures in cheese making.

(2009)
Author
Promoter
Peter Vandamme
Organization

Citation

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

MLA
Van Hoorde, Koenraad. “Diversity and Dynamics of Lactic Acid Bacteria in artisanGouda-type Cheeses: Implications for the Selection Andapplication of Adjunct Cultures in Cheese Making.” 2009 : n. pag. Print.
APA
Van Hoorde, Koenraad. (2009). Diversity and dynamics of lactic acid bacteria in artisanGouda-type cheeses: implications for the selection andapplication of adjunct cultures in cheese making.
Chicago author-date
Van Hoorde, Koenraad. 2009. “Diversity and Dynamics of Lactic Acid Bacteria in artisanGouda-type Cheeses: Implications for the Selection Andapplication of Adjunct Cultures in Cheese Making.”
Chicago author-date (all authors)
Van Hoorde, Koenraad. 2009. “Diversity and Dynamics of Lactic Acid Bacteria in artisanGouda-type Cheeses: Implications for the Selection Andapplication of Adjunct Cultures in Cheese Making.”
Vancouver
1.
Van Hoorde K. Diversity and dynamics of lactic acid bacteria in artisanGouda-type cheeses: implications for the selection andapplication of adjunct cultures in cheese making. 2009.
IEEE
[1]
K. Van Hoorde, “Diversity and dynamics of lactic acid bacteria in artisanGouda-type cheeses: implications for the selection andapplication of adjunct cultures in cheese making.,” 2009.
@phdthesis{4333617,
  author       = {Van Hoorde, Koenraad},
  language     = {eng},
  school       = {Ghent University},
  title        = {Diversity and dynamics of lactic acid bacteria in artisanGouda-type cheeses: implications for the selection andapplication of adjunct cultures in cheese making.},
  year         = {2009},
}