Publikationen in Zusammenarbeit mit Forschern von University of Copenhagen (3)

2017

  1. Blue-veined cheeses

    Global Cheesemaking Technology: Cheese Quality and Characteristics (Wiley-IEEE Press), pp. 415-435

  2. Hard cheeses

    Global Cheesemaking Technology: Cheese Quality and Characteristics (Wiley-IEEE Press), pp. 204-246

  3. Semi-hard cheeses

    Global Cheesemaking Technology: Cheese Quality and Characteristics (Wiley-IEEE Press), pp. 247-300