Spatio-temporal gradients of dry matter content and fundamental material parameters of Gouda cheese
- Authors
- Publication Date
- Jan 01, 2014
- Identifiers
- DOI: 10.1016/j.jfoodeng.2014.05.019
- OAI: oai:archive.ugent.be:8581147
- Source
- Ghent University Institutional Archive
- Keywords
- Language
- English
- License
- Unknown
- External links