Kerjean, J.R., Bachmann, H.P., Cogan, T. Technical note: Cooking temperature of whey and curd during Emmental cheesemaking. Milchwissenschaft = Milk Science International, 24.02.2009, (10), 2001, 556-556. Signatur: PUB Liebefeld Publikations-ID (Webcode): 13933 Link kopieren Per E-Mail versenden