The syneresis of curd.

P. Walstra, H.J.M. van Dijk, T.J. Geurts

Research output: Chapter in Book/Report/Conference proceeding › Chapter › Academic

Original language	English
Title of host publication	Cheese: Chemistry, physics and microbiology, Vol. 1. General aspects
Editors	P.F. Fox
Place of Publication	London
Publisher	Elsevier Applied Science
Pages	135-177
ISBN (Print)	9781851660520
Publication status	Published - 1987

Cite this

@inbook{7025524ea43443af8c69eaf832ac437a,

title = "The syneresis of curd.",

author = "P. Walstra and {van Dijk}, H.J.M. and T.J. Geurts",

year = "1987",

language = "English",

isbn = "9781851660520",

pages = "135--177",

editor = "P.F. Fox",

booktitle = "Cheese: Chemistry, physics and microbiology, Vol. 1. General aspects",

publisher = "Elsevier Applied Science",

}