Ardö, Ylva

Up a level
Export as [feed] Atom [feed] RSS 1.0 [feed] RSS 2.0
Group by: Item Type | No Grouping
Jump to: Book Section
Number of items: 4.

Book Section

Hartmann, Katja; Licitra, Giuseppe; Eugster, Elisabeth; Fröhlich-Wyder, Marie-Therese; Jakob, Ernst; Wechsler, Daniel; Maubois, Jean L.; Karatzas, Kimon-Andreas G.; Bintsis, Thomas; Alichanidis, Efstathios; Morales, Maria Belén López; Berthier, Françoise; Uzunsoy, İrem; Özer, Barbaros; Ardö, Ylva (2018). Hard Cheeses In: Global cheesemaking technology: cheese quality and characteristics (pp. 204-246). Hoboken: John Wiley & Sons 10.1002/9781119046165.ch2

Ardö, Ylva; Berthier, Françoise; Hartmann, Katja; Eugster, Elisabeth; Fröhlich-Wyder, Marie-Therese; Jakob, Ernst; Wechsler, Daniel (2018). Bacterial Surface-Ripened (Smear) Cheeses In: Papademas, Photis; Bintsis, Thomas (eds.) Global cheesemaking technology : cheese quality and characteristics (pp. 397-414). Hoboken: Wiley 10.1002/9781119046165.ch10

Hartmann, Katja; Eugster, Elisabeth; Fröhlich-Wyder, Marie-Therese; Jakob, Ernst; Wechsler, Daniel; Ardö, Ylva; Düsterhöft, Eva-Maria; Engels, Wim; Huppertz, Thom; Hynes, Erica R.; Cristina Perotti, Maria; Bergamini, Carina V. (2018). Swiss-Type Cheeses (Propionic Acid Cheeses) In: Global cheesemaking technology : cheese quality and characteristics (pp. 336-348). Hoboken: John Wiley & Sons 10.1002/9781119046165.ch6

Eugster, Elisabeth; Fröhlich-Wyder, Marie-Therese; Jakob, Ernst; Wechsler, Daniel; Morales, Maria Belén López; Licitra, Giuseppe; Berthier, Françoise; Papademas, Photis; Ardö, Ylva; Tavares, Tânia G.; Xavier Malcata, F.; Radulovic, Zorica; Miocinovic, Jelena (2018). Semi-hard Cheeses In: Global cheesemaking technology : cheese quality and characteristics (pp. 247-300). Hoboken: Wiley 10.1002/9781119046165.ch3

This list was generated on Fri Aug 7 03:39:07 2020 CEST.
Provide Feedback