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 Envoyer par e-mail
