Institute of Food Science and Biotechnology
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Startpage
Organization
Analysemethoden zur Beschreibung von Frischkäse
Publication Type
Lecture
Authors
Nöbel, S.
Year of publication
2008
Conference name
Sitzung des Projektbegleitenden Ausschusses
Conference location
Hohenheim
Conference date
24.11.2008
Involved institutions
Soft Matter Science and Dairy Technology
Projects in the course of the publication
Technologischer Prozess als Modulator der Textureigenschaften von Frischkäse
