Transport of salt and water during salting of cheese. 2. Quantities of salt taken up and of moisture lost

T.J. Geurts, P. Walstra, H. Mulder

    Research output: Contribution to journalArticleAcademicpeer-review

    Original languageEnglish
    Pages (from-to)229-254
    JournalNetherlands Milk and Dairy Journal
    Volume34
    Publication statusPublished - 1980

    Cite this