Guggisberg D., Winkler H., Bütikofer U., Fröhlich-Wyder M. T., Egger L., Badertscher R., Wechsler D.
Influence of chemical and biochemical characteristics on the texture of Appenzeller® cheese.
International Dairy Journal, 75, (December), 2017, 111-119.
Lien: ScienceDirect
ISSN Print 0958-6946
Digital Object Identifier (DOI): https://doi.org/10.1016/j.idairyj.2017.08.002
ID publication (Code web): 36967 Envoyer par e-mail
