The rheological and fracture properties of Gouda cheese.

J.M.J.G. Luyten

    Research output: Contribution to journalAbstractAcademic

    Original languageEnglish
    Pages (from-to)353-355
    JournalNetherlands Milk and Dairy Journal
    Volume42
    Publication statusPublished - 1988

    Cite this

    @article{09def06f578945dcb08522460fdd94e9,
    title = "The rheological and fracture properties of Gouda cheese.",
    author = "J.M.J.G. Luyten",
    year = "1988",
    language = "English",
    volume = "42",
    pages = "353--355",
    journal = "Netherlands Milk and Dairy Journal",
    issn = "0028-209X",
    publisher = "Elsevier BV",

    }

    The rheological and fracture properties of Gouda cheese. / Luyten, J.M.J.G.

    In: Netherlands Milk and Dairy Journal, Vol. 42, 1988, p. 353-355.

    Research output: Contribution to journalAbstractAcademic

    TY - JOUR

    T1 - The rheological and fracture properties of Gouda cheese.

    AU - Luyten, J.M.J.G.

    PY - 1988

    Y1 - 1988

    M3 - Abstract

    VL - 42

    SP - 353

    EP - 355

    JO - Netherlands Milk and Dairy Journal

    JF - Netherlands Milk and Dairy Journal

    SN - 0028-209X

    ER -