Technology of Cheesemaking
AvAustralia) Law, Barry A. (Food Science Australia, Victoria
Inbunden, Engelska, 1999
Del i serien Sheffield Food Technology
2 558 kr
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Beskrivning
A guide to the science utilized in the manufacture of hard, semi-soft and soft cheeses. It discusses the stages of cheese manufacture at industrial cheese plants from milk process science through curd process science, to cheese ripening science and quality assessment. It discusses molecular genetics, chemometrics, enzymology and flavor chemistry.
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