Populärwissenschaftlicher Beitrag
Effects of fat composition on mechanical and rheological properties of cheese.
Rohm H. Effects of fat composition on mechanical and rheological properties of cheese. [Internet]. 2001. Verfügbar unter: http://www.boku.ac.at/forumlbt/issue1/paper1.html
BOKU Autor*innen
Harald Rohm
Ao.Univ.Prof. Dipl.-Ing. Dr.nat.techn. Harald Rohm