Konzentration und Konfiguration der Milchsäure im reifenden Emmentalerkäse

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Author
Steffen, Christian
Date
1971
Type
  • Doctoral Thesis
Rights / license
In Copyright - Non-Commercial Use Permitted
Permanent link
https://doi.org/10.3929/ethz-a-000114680
Publication status
published
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Contributors
Examiner: Neukom, Hans
Examiner: Zollikofer, Edzard
Publisher
ETH Zürich
Subject
EMMENTALERKÄSE + GREYERZERKÄSE (KÄSEHERSTELLUNG); MILCHSÄURE UND DERIVATE (ALIPHATISCHE HYDROXYCARBONSÄUREN); EMMENTAL CHEESE + GRUYERE CHEESE (CHEESEMAKING); LACTIC ACID AND DERIVATIVES (ALIPHATIC HYDROXYCARBOXYLIC ACIDS)
Notes
Diss. Techn.Wiss. ETH Zürich, Nr. 4630, 0000. Ref.: Zollikofer, E. ; Korref.: Neukom, J..
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