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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/eventsTalk/PresentationContributed

Persons and affiliations

Date

21 Mar 201024 Mar 2010

Description

Speaker: D Jaros
Event: 2nd International Conference on Food Science and Technology
Country: Großbritannien
Duration of event: 21.03.2010-24.03.2010

Conference

Title2nd International Conference on Food Science and Technology
Conference number
Duration21 - 24 March 2010
Degree of recognitionInternational event
Location
CityChester
CountryUnited Kingdom