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Results:
1-18
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Results: 18
Authors:
GINZINGER W
JAROS D
ROHM H
Citation: W. Ginzinger et al., CHARACTERISTICS AND DESCRIPTION OF VORARLBERGER-BERGKASE - 6 - GENERAL IMPLICATIONS ON QUALITY, Milchwissenschaft, 53(7), 1998, pp. 381-385
Authors:
GINZINGER W
JAROS D
MAYER HK
RIEDLERHELLRIGL M
ROCKENBAUER C
ROHM H
TSCHAGER E
Citation: W. Ginzinger et al., CHARACTERISTICS AND DESCRIPTION OF BORARLBERGER BERGKASE - 5 - PROTEOLYSIS, Milchwissenschaft, 53(6), 1998, pp. 320-324
Authors:
GAMSJAGER C
GINZINGER W
JAROS D
ROHM H
TSCHAGER E
Citation: C. Gamsjager et al., CHARACTERISTICS AND DESCRIPTION OF VORARLBERGER BERGKASE - 4 - COMPOSITION, Milchwissenschaft, 53(4), 1998, pp. 194-197
Authors:
JAROS D
JENNY B
ROHM H
Citation: D. Jaros et al., CHARACTERISTICS AND DESCRIPTION OF VORARLBERGER-BERGKASE - 3 - SENSORY PROPERTIES, Milchwissenschaft, 53(3), 1998, pp. 143-147
Authors:
ROHM H
STROBL M
JAROS D
Citation: H. Rohm et al., BUTTER COLOR AFFECTS SENSORY PERCEPTION OF SPREADABILITY, ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 205(2), 1997, pp. 108-110
Authors:
ROHM H
JAROS D
Citation: H. Rohm et D. Jaros, COLOR OF HARD CHEESE .2. FACTORS OF INFLUENCE AND RELATION TO COMPOSITIONAL PARAMETERS, ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 204(4), 1997, pp. 259-264
Authors:
JAROS D
ROHM H
Citation: D. Jaros et H. Rohm, CHARACTERISTICS AND DESCRIPTION OF VORARLBERGER-BERGKASE .2. APPEARANCE AND TEXTURE PROPERTIES, Milchwissenschaft, 52(11), 1997, pp. 625-629
Authors:
ROHM H
KNEIFEL W
LAIMBOCK W
DESANGLES C
GINZINGER W
ELISKASESLECHNER F
JAROS D
Citation: H. Rohm et al., CHARACTERISTICS AND DESCRIPTION OF VORARLBERGER-BERGKASE .1. DATA-COLLECTION AND MICROBIOLOGY, Milchwissenschaft, 52(10), 1997, pp. 569-573
Authors:
JAROS D
GINZINGER W
TSCHAGER E
MAYER HK
ROHM H
Citation: D. Jaros et al., EFFECTS OF WATER ADDITION ON COMPOSITION AND FRACTURE PROPERTIES OF EMMENTALER CHEESE, Le Lait, 77(4), 1997, pp. 467-477
Authors:
ROHM H
JAROS D
RIEDLERHELLRIGL M
Citation: H. Rohm et al., A SIMPLE DISTILLATION METHOD FOR THE ASSESSMENT OF PROTEOLYSIS IN HARD CHEESE, Lebensmittel-Wissenschaft + Technologie, 30(7), 1997, pp. 767-769
Authors:
ROHM H
JAROS D
DEHAAN M
Citation: H. Rohm et al., A VIDEO-BASED METHOD FOR DETERMINATION OF AVERAGE STRESS-STRAIN RELATIONS IN UNIAXIAL COMPRESSION OF SELECTED FOODS, Journal of texture studies, 28(3), 1997, pp. 245-255
Authors:
ROHM H
JAROS D
ROCKENBAUER C
RIEDLERHELLRIGL M
UNIACKELOWE T
FOX PF
Citation: H. Rohm et al., COMPARISON OF ETHANOL AND TRICHLORACETIC ACID FRACTIONATION FOR MEASUREMENT OF PROTEOLYSIS IN EMMENTALER CHEESE, International dairy journal, 6(11-12), 1996, pp. 1069-1077
Authors:
ROHM H
JAROS D
Citation: H. Rohm et D. Jaros, COLOR OF HARD CHEESE .1. DESCRIPTION OF COLOR PROPERTIES AND EFFECTS OF MATURATION, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, 203(3), 1996, pp. 241-244
Authors:
ROHM H
GINZINGER W
JAROS D
TSCHAGER E
Citation: H. Rohm et al., COMPOSITION AND FRACTURE PROPERTIES OF EMMENTALER CHEESE AS AFFECTED BY SEASONAL-VARIATIONS, Milchwissenschaft, 51(12), 1996, pp. 680-683
Authors:
ROHM H
TSCHAGER E
JAROS D
Citation: H. Rohm et al., DETERMINATION OF PROTEOLYSIS IN SWISS CHEESE - COMPARISON OF THE KJELDAHL METHOD AND A SPECTROPHOTOMETRIC OPA ASSAY, Lebensmittel-Wissenschaft + Technologie, 29(1-2), 1996, pp. 191-194
Authors:
ROHM H
JAROS D
BENEDIKT J
Citation: H. Rohm et al., CONSTANT STRAIN-RATE COMPRESSION OF BIOPOLYMER GELS, Journal of texture studies, 26(6), 1996, pp. 665-674
Authors:
ROHM H
JAROS D
FISCHER U
LAILACH S
Citation: H. Rohm et al., FOODS ASSOCIATED WITH DESCRIPTIVE TEXTURE TERMS, Lebensmittel-Wissenschaft + Technologie, 27(5), 1994, pp. 406-414
Authors:
ROHM H
BENEDIKT J
JAROS D
Citation: H. Rohm et al., COMPARISON OF 2 PRECIPITATION METHODS FOR DETERMINATION OF PHOSPHOTUNGSTIC ACID-SOLUBLE NITROGEN IN CHEESE, Lebensmittel-Wissenschaft + Technologie, 27(4), 1994, pp. 392-393
Risultati:
1-18
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