Pubblicazioni

HybPi-Cheese: A possibility for animal protein reduction without losing cheese characteristics.

Von Ah U., Stoffers H., Guggenbühl B., Walther B., Purtschert G., Bachmann H.-P., Fuchsmann P.

HybPi-Cheese: A possibility for animal protein reduction without losing cheese characteristics.

In: MiFFI - Microbial Food and Feed Ingredients 2023. 19. April, Copenhagen. 2023, 1-16.

Link: MiFFI 2023

Publikations-ID (Webcode): 52848 Per E-Mail versenden

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