dc.contributor.advisor | Porcellato, Davide | |
dc.contributor.advisor | Skeie, Siv Borghild | |
dc.contributor.author | Berthelsen, Thomas Reime | |
dc.coverage.spatial | Norway | en_US |
dc.date.accessioned | 2022-12-12T09:44:59Z | |
dc.date.available | 2022-12-12T09:44:59Z | |
dc.date.issued | 2022 | |
dc.identifier.uri | https://hdl.handle.net/11250/3037181 | |
dc.description.sponsorship | Rørosmeieriet | en_US |
dc.language.iso | eng | en_US |
dc.publisher | Norwegian University of Life Sciences, Ås | en_US |
dc.rights | Attribution-NonCommercial-NoDerivatives 4.0 Internasjonal | * |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0/deed.no | * |
dc.subject | EPS | en_US |
dc.subject | Tettemelk | en_US |
dc.subject | Ysting | en_US |
dc.subject | Cheesemaking | en_US |
dc.title | Potential for traditional Norwegian ropy cultures in cheesemaking | en_US |
dc.title.alternative | Potensiale for bruk av tradisjonelle Norske EPS-produserende kulturer i ysting | en_US |
dc.type | Master thesis | en_US |
dc.description.localcode | M-MAT | en_US |