PUBLIZIERTER Beitrag für wissenschaftliche Veranstaltung
Fracture properties of Vorarlberger Bergkäse - Factors of influence and correlation with chemical and sensory parameters.
Jaros D. Fracture properties of Vorarlberger Bergkäse - Factors of influence and correlation with chemical and sensory parameters. In.
BOKU Autor*innen
Harald Rohm
Ao.Univ.Prof. Dipl.-Ing. Dr.nat.techn. Harald Rohm