Wechsler D., Berthoud-dit-Gallon Marchand H., Irmler S., Portmann R., Badertscher R., Bisig W., Jakob E., Schafroth K., Fröhlich-Wyder M. T.

Influence of the contamination level of Lactobacillus parabuchneri in vat milk and of the cheese-making conditions on histamine formation during ripening.

In: IDF International Cheese Science and Technology Symposium. 7 June, Hrsg. IDF - International Dairy Federation, Québec, Kanada. 2021, 1.

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