Raw milk flora affects composition and quality of Bergkäse. 2. Chemical composition

Lait

Volumn 79, Issue 4, 1999, Pages 397-410

  Ginzinger, Wolfgang ^a   Jaros, Doris ^b   Mayer, Helmut K ^b   Rohm, Harald ^b   Tschager, Eduard ^a  

^a Fed Res Inst of Alpine Dairying   (Austria)

^b UNIVERSITY OF NATURAL RESOURCES AND LIFE SCIENCES   (Austria)

Author keywords

Bergk se; Composition; Pasteurisation; Proteolysis; Raw milk flora

Indexed keywords

EID: 0033413175     PISSN: 00237302     EISSN: None     Source Type: Journal    
DOI: 10.1051/lait:1999433     Document Type: Article

References (46)

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