Gruyere

n.

瑞士干酪的一种；

Monitoring the geographic origin of both experimental French Jura hard cheeses and Swiss Gruyere and L'Etivaz PDO cheeses using mid-...
aroma composition of Swiss Gruyere cheese. II. The neutral volatile components
Two coryneform bacteria isolated from the surface of French Gruyere and Beaufort cheeses are new species of the genus Brachybacteriu...
The aroma composition of Swiss Gruyere cheese. IV. The acidic volatile components and their changes in content during ripening.
aroma composition of Swiss Gruyere cheese. III. Relative changes in the content of alkaline and neutral volatile components during r...
aroma composition of Swiss Gruyère cheese
Development of free amino acids in Appenzeller, Emmentaler, Gruyere, Raclette, Sbrinz and Tilsiter cheese
Utilisation of mid-infrared spectroscopy for determination of the geographic origin of Gruyere PDO and L’Etivaz PDO Swiss cheeses...
Ripening and quality of Gruyere of Comte cheese. 1. Experimental protocol. Characterization of the ripining and cheese making condit...
Device for pressing gruyere cheeses