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Results:
1-8
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Results: 8
Authors:
Jaros, D
Ginzinger, W
Tschager, E
Leitgeb, R
Rohm, H
Citation: D. Jaros et al., Application of oilseed feeding to reduce firmness of hard cheeses producedin the winter feeding period, INT DAIRY J, 11(8), 2001, pp. 611-619
Authors:
Jaros, D
Rohm, H
Citation: D. Jaros et H. Rohm, A research note identification of sensory color optima of strawberry yogurt, J FOOD QUAL, 24(1), 2001, pp. 79-86
Authors:
Pirisi, A
Achilleos, C
Jaros, D
Noel, Y
Rohm, H
Citation: A. Pirisi et al., Rheological characterisation of Protected Denomination of Origin (PDO) ewe's milk cheeses, MILCHWISSEN, 55(5), 2000, pp. 257-259
Authors:
Jaros, D
Rohm, H
Strobl, M
Citation: D. Jaros et al., Appearance properties - A significant contribution to sensory food quality?, LEBENSM-WIS, 33(4), 2000, pp. 320-326
Authors:
Weinrichter, B
Rohm, H
Jaros, D
Citation: B. Weinrichter et al., Mechanical properties of unpressed semi-hard cheeses by uniaxial compression, J TEXT STUD, 31(2), 2000, pp. 141-152
Authors:
Jaros, D
Citation: D. Jaros, A WASP among eagles: A woman military test pilot in World War II, N MEX HIST, 74(4), 1999, pp. 439-440
Authors:
Ginzinger, W
Jaros, D
Mayer, HK
Rohm, H
Tschager, E
Citation: W. Ginzinger et al., Raw milk flora affects composition and quality of Bergkase. 2. Chemical composition, LAIT, 79(4), 1999, pp. 397-410
Authors:
Ginzinger, W
Jaros, D
Lavanchy, P
Rohm, H
Citation: W. Ginzinger et al., Raw milk flora affects composition and quality of Bergkase. 3. Physical and sensory properties, and conclusions, LAIT, 79(4), 1999, pp. 411-421
Risultati:
1-8
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