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Die Herstellung lyophilisierter Kulturen von Lactobacillus helveticus und Streptococcus thermophilus und ihre Verwendung in der Emmentalerkäserei
| Metadata Label | Value |
|---|---|
| Author(s): | Gehriger, Gottfried |
| Publisher: | Juris |
| Citation: | Gehriger, Gottfried. Die Herstellung lyophilisierter Kulturen von Lactobacillus helveticus und Streptococcus thermophilus und ihre Verwendung in der Emmentalerkäserei. Juris (1968). http://dx.doi.org/10.3929/ethz-a-000114676 |
| Document Type: | Doctoral and Habilitation Theses |
| Documents: |
Abstract
(241.33KB),
Fulltext
(3.14MB) |
Detailed Information
| Metadata | Description |
|---|---|
| Title | Die Herstellung lyophilisierter Kulturen von Lactobacillus helveticus und Streptococcus thermophilus und ihre Verwendung in der Emmentalerkäserei |
| Author(s) | Gehriger, Gottfried |
| Publication Place | Zürich |
| Publisher | Juris |
| Publication Date | 1968 |
| Notes | Diss. Techn.Wiss. ETH Zürich, Nr. 4193, 0000. Ref.: Zollikofer, E. ; Korref.: Ettlinger, L. |
| Language | German |
| DOI | http://dx.doi.org/10.3929/ethz-a-000114676 |
| Subject(s) | Nutrition and Food Science |
| Keyword(s) |
FOOD MICROBIOLOGY EMMENTAL CHEESE CHEESE RIPENING FREEZE-DRYING |
| Description | File Name | MIME Type | Size |
|---|---|---|---|
| Abstract |
eth-34280-01.pdf |
application/pdf | 241.33KB |
| Fulltext |
eth-34280-02.pdf |
application/pdf | 3.14MB |
| Description | URL |
|---|---|
| NEBIS Link | http://opac.nebis.ch/F/?local_base=NEBIS&func=find-b&find_code=SYS&request=000114676 |
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E-Collection record created: Wed, 18 Feb 2009, 07:31:41 CET