The effect of homogenization of milk on the sensory quality and chemical properties of Emmental cheese.
Heikintalo, Noora
- Helsingin yliopisto
2012
elintarviketeknologia homogenisering homogenointi juusto ost kemialliset ominaisuudet kemiska egenskaper lipolyysi maito (lehmänmaito) mjölk (komjölk) aistimusten hallittavuuden mittausmenetelmä aistittava laatu emmental cheese emmentaljuusto homogenization lipolysis Temporal Dominance of Sensations (TDS) pro gradu -tutkielmat pro gradu-avhandlingar
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