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