Reduction of Cheddar cheese ripening time through the addition of glucose
Publikation: Konferencebidrag › Poster › Forskning
Dokumenter
- Reduction of Cheddar cheese ripening time through the addition of glucose
Forlagets udgivne version, 8 KB, PDF-dokument
- Reduction of Cheddar cheese ripening time through the addition of glucose
625 KB, PDF-dokument
| Originalsprog | Engelsk |
|---|---|
| Publikationsdato | 2016 |
| Status | Udgivet - 2016 |
| Begivenhed | The Danish Microbiological Society Annual Congress 2016 - Eigtved's Pakhus, Copenhagen, Danmark Varighed: 14 nov. 2016 → 14 nov. 2016 Konferencens nummer: 2016 http://www.dmselskab.dk/en/ |
Konference
| Konference | The Danish Microbiological Society Annual Congress 2016 |
|---|---|
| Nummer | 2016 |
| Lokation | Eigtved's Pakhus |
| Land | Danmark |
| By | Copenhagen |
| Periode | 14/11/2016 → 14/11/2016 |
| Internetadresse |
Bibliografisk note
Programme & Abstracts - The Danish Microbiological Society Annual Congress 2016 - P11: 37-38
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