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. Cote: PUB Liebefeld ID publication (Code web): 13933 Copier le lien Envoyer par e-mail