Pubblicazioni

Impact of NaCl on propionic acid fermentation, cheese texture and eye formation in Swiss-type cheese.

Fröhlich-Wyder M. T., Bisig W., Guggisberg D., Turgay M., Jakob E., Wechsler D.

Impact of NaCl on propionic acid fermentation, cheese texture and eye formation in Swiss-type cheese.

Dans: 10th Cheese Symposium. 4 - 6 April, Ed. INRA in collaboration with UCC and Teagasc, Rennes (FR). 2018, 46.

ID publication (Code web): 39729 Envoyer par e-mail

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