Kerjean, J.R., Bachmann, H.P., Cogan, T.
Technical note: Cooking temperature of whey and curd during Emmental cheesemaking.
Milchwissenschaft = Milk Science International, 24.02.2009, (10), 2001, 556-556.
Signatur: PUB Liebefeld
Publikations-ID (Webcode): 13933
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