Facteurs influençant la cristallisation du lactose dans la production de poudre de lactosérum

Kopf, Katrin Annika (21 January 2020). Facteurs influençant la cristallisation du lactose dans la production de poudre de lactosérum In: Liebefelder Milchtagung 2020. Zollikofen. 21.01.2020.

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Item Type:

Conference or Workshop Item (Speech)

Division/Institute:

School of Agricultural, Forest and Food Sciences HAFL
School of Agricultural, Forest and Food Sciences HAFL > Consumer-focused food production
School of Agricultural, Forest and Food Sciences HAFL > Consumer-focused food production > Food Process Technology and Sustainable Innovation

Name:

Kopf, Katrin Annika0000-0002-7443-7489

Subjects:

T Technology > T Technology (General)

Language:

German

Submitter:

Simon Lutz

Date Deposited:

24 Nov 2020 12:46

Last Modified:

24 Nov 2020 12:46

ARBOR DOI:

10.24451/arbor.13578

URI:

https://arbor.bfh.ch/id/eprint/13578

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