Ultrasonic cutting of cheese: Composition affects cutting work reduction and energy demand

Research output: Contribution to journal › Research article › Contributed › peer-review

Contributors

Details

Original languageGerman
Pages (from-to)314-320
JournalInternational Dairy Journal
Volume19
Publication statusPublished - 2009
Peer-reviewedYes

External IDs

Scopus 60349085223
ORCID /0000-0002-1914-8473/work/142249462

Keywords