Texture defects of fermented milk products caused by vibrations-Impact of amplitude and different process parameters.

Koerzendoerfer A, Temme P, Schlücker E, Hinrichs J (2019)

Publication Type: Conference contribution

Publication year: 2019

Journal

Journal of Dairy Science American Dairy Science Association / Elsevier

Publisher: ELSEVIER SCIENCE INC

City/Town: NEW YORK

Pages Range: 144-144

Conference Proceedings Title: JOURNAL OF DAIRY SCIENCE

Authors with CRIS profile

Philipp Temme Lehrstuhl für Prozessmaschinen und Anlagentechnik Eberhard Schlücker Lehrstuhl für Prozessmaschinen und Anlagentechnik

Involved external institutions

Universität Hohenheim DE Germany (DE)

How to cite

APA:

Koerzendoerfer, A., Temme, P., Schlücker, E., & Hinrichs, J. (2019). Texture defects of fermented milk products caused by vibrations-Impact of amplitude and different process parameters. In JOURNAL OF DAIRY SCIENCE (pp. 144-144). NEW YORK: ELSEVIER SCIENCE INC.

MLA:

Koerzendoerfer, A., et al. "Texture defects of fermented milk products caused by vibrations-Impact of amplitude and different process parameters." Proceedings of the JOURNAL OF DAIRY SCIENCE NEW YORK: ELSEVIER SCIENCE INC, 2019. 144-144.

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