Cheese making experiments in pilot and production scale revealed distinct differences in cheese yield and sensory quality as affected by the coagulant.
Activity: Talk or presentation at external institutions/events › Talk/Presentation › Contributed
Persons and affiliations
- Doris Jaros - , Chair of Food Engineering (Speaker)
- Mandy Jacob - (Involved person)
- Harald Rohm - , Chair of Food Engineering (Involved person)
Date
21 Mar 2010 → 24 Mar 2010
Description
Speaker: D JarosEvent: 2nd International Conference on Food Science and Technology
Country: Großbritannien
Duration of event: 21.03.2010-24.03.2010
Conference
| Title | 2nd International Conference on Food Science and Technology |
|---|---|
| Conference number | |
| Duration | 21 - 24 March 2010 |
| Degree of recognition | International event |
| Location | |
| City | Chester |
| Country | United Kingdom |