Bisig W., Arias E. M., Fröhlich M. T., Guggisberg D., Jakob E., Sheehan J. J. D., Skeie S.

Salt in cheese: Physical, chemical, biological, and sensory aspects - water activity.

In: Cheese: Chemistry, Physics and Microbiology. Fifth Edition, Hrsg. Academic Press, Amsterdam (NL). 2025, 349-406.

ISBN: 9780443159565
Digital Object Identifier (DOI): https://doi.org/10.1016/B978-0-443-15956-5.00020-8
Publikations-ID (Webcode): 59844 Per E-Mail versenden

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