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Variation in Dairy Milk Composition and Properties Has Little Impact on Cheese Ripening: Insights from a Traditional Swedish Long-Ripening Cheese by Hasitha Priyashantha, Monika Johansson, Maud Langton, Sabine Sampels, Shishanthi Jayarathna, Mårten Hetta, Karin Hallin Saedén, Annika Höjer, Åse Lundh
Published 2021-06-01
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Associations between the Bacterial Composition of Farm Bulk Milk and the Microbiota in the Resulting Swedish Long-Ripened Cheese by Li Sun, Annika Höjer, Monika Johansson, Karin Hallin Saedén, Gun Bernes, Mårten Hetta, Anders H. Gustafsson, Johan Dicksved, Åse Lundh
Published 2023-10-01
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