Pubblicazioni

Quantifying the effect of NaCl on eye formation in experimental Swiss-type cheese: Rheology and computer tomography combined.

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

Quantifying the effect of NaCl on eye formation in experimental Swiss-type cheese: Rheology and computer tomography combined.

In: ISFRS ETH Zürich (International Symposium on Food Rheology and Structure). 17.06., ETH Zürich. 2019.

ID pubblicazione (Codice web): 41562 Inviare via e-mail

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