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Guter Teig bei Tilsiter und Appenzeller Käse
Guter Teig bei Tilsiter und Appenzeller Käse.
Winkler, H., Amrein, R., Jakob, E., Badertscher, R.
ALP forum. (32), 2006, 1-16
ALP forum. (32), 2006, 1-16
Languages:
german
Keywords: cheese , tilsiter , appenzeller , semi hard cheese , body , texture , quality
Call Number: PUB 2006/3073*
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