We use cookies on our website. Some are necessary for the operation of the website. You can also allow cookies for statistical purposes. You can adjust the data protection settings or agree to all cookies directly.
Characterization of 'Emmental' hard cheese based on new physical, biochemical and molecular sensory criteria
Project
Project code: AiF 17068 N
Contract period: 01.01.2011
- 31.12.2015
Budget: 626,900 Euro
Purpose of research: Applied research
no details
Section overview
Subjects
- Food Chemistry