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Organization
Schmelzeigenschaften von Käse
Publication Type
Journal contribution
Authors
Hartmann, K.
Year of publication
2016
Published in
molkerei industrie
Pubisher
B&L MedienGesellschaft mbH , Bad Breisig
Page (from - to)
6-9
Involved institutions
Soft Matter Science and Dairy Technology
Projects in the course of the publication
Charakterisierung von "Emmentaler" Hartkäse auf der Basis neuer physikalischer, biochemischer und molekular-sensorischer Kriterien
