Chemical and electrophoretic investigation of the ripening of Gouda and Karsdorfer acid curd cheeses

Milchwissenschaft

Volumn 57, Issue 2, 2002, Pages 83-87

  Krause, W ^a   Koch, J ^a   Bohm A ^a   Partzsch, M ^a  

^a DRESDEN UNIVERSITY OF TECHNOLOGY   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0036002568     PISSN: 00263788     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (31)