Physicochemical characterization of Mozzarella cheese wheys and stretchwaters in comparison with several other sweet wheys

G. Gernigon, M. Piot, E. Beaucher, R. Jeantet, P. Schuck

Open source

DOI: 10.3168/jds.2009-2359
Published: 2009-11
Container: Journal of Dairy Science
Publisher: American Dairy Science Association
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.3168/jds.2009-2359,
  title = {Physicochemical characterization of Mozzarella cheese wheys and stretchwaters in comparison with several other sweet wheys},
  author = {G. Gernigon and M. Piot and E. Beaucher and R. Jeantet and P. Schuck},
  year = {2009},
  journal = {Journal of Dairy Science},
  doi = {10.3168/jds.2009-2359},
  url = {https://doi.org/10.3168/jds.2009-2359}
}

RIS

TY  - JOUR
TI  - Physicochemical characterization of Mozzarella cheese wheys and stretchwaters in comparison with several other sweet wheys
AU  - G. Gernigon
AU  - M. Piot
AU  - E. Beaucher
AU  - R. Jeantet
AU  - P. Schuck
PY  - 2009
JO  - Journal of Dairy Science
DO  - 10.3168/jds.2009-2359
UR  - https://doi.org/10.3168/jds.2009-2359
ER  -

APA

Gernigon, G., Piot, M., Beaucher, E., Jeantet, R., & Schuck, P. (2009). Physicochemical characterization of Mozzarella cheese wheys and stretchwaters in comparison with several other sweet wheys. Journal of Dairy Science. https://doi.org/10.3168/jds.2009-2359

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crossref · retrieved 2026-11-06T22:41:50.582Z