Figure 2.
Concentrations of VPP and IPP obtained in individual samples of Bernese Hobelkäse (×) and its less-ripened precursor, Alpkäse (•) [15].
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Volume 90 / No 1 (January–February 2010) Dairy Sci. Technol., 90 1 (2010) 47-73 Full HTML
Volume 90 / No 1 (January–February 2010) Dairy Sci. Technol., 90 1 (2010) 47-73 Full HTML