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: MAYER HK ORTNER M TSCHAGER E GINZINGER W

Citation: Hk. Mayer et al., COMPOSITE MILK PROTEIN PHENOTYPES IN RELATION TO COMPOSITION AND CHEESE-MAKING PROPERTIES OF MILK, International dairy journal, 7(5), 1997, pp. 305-310

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 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