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Soft cheese

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Goy, D., Häni, J.P., Piccinali, P., Wehrmüller, K., Jakob E., Bisig W.
Salt and its significance in cheese making.
ALP forum. (59), 2012, 1-20
Languages:  german,  french,  english
Jakob, E., Piccinali, P.
Amertume dans le fromage.
ALP forum. (21), 2006, 1-16
Languages:  french
Goy, D., Haeni, J.P., Wechsler, D., Jakob, E.
Die Bedeutung des Kaseingehaltes von Käsereimilch.
ALP forum. (27), 2005, 1-12
Languages:  german
Häni, J.P.
Bain de sel à Vacherin Mont d`or et vacherin mont d`Or poisseux.
ALP forum. (13), 2004, 1-4
Languages:  french
Häni, J.P.
Affinage de Vacherin Mont d`Or à l`aide de cultures de surface d`ALP.
ALP forum. (11), 2004, 1-4
Languages:  french
Häni, J.P., Monneron, P.
Les contaminations croisées en production et en affinage du VMO.
Diskussionsgruppen. 2002, 1-4
Languages:  french
Häni, J.P.
Maîtrises des Listeria dans le VMO.
Diskussionsgruppen. 2001, 1-4
Languages:  french

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