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Processed cheese and analogues /

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Part of the Society of Dairy Technology Series, this book deals with a commercially significant sector of dairy science. The book includes chapters on legislation, functionality of ingredients, processing plants and equipment, manufacturing best practice, packaging, and quality control. The chapters...

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Bibliographic Details
Corporate Author: Knovel (Firm)
Other Authors: Tamime, A. Y.
Format: eBook
Language:English
Language Notes:English.
Published: Oxford ; Ames, Iowa : Wiley-Blackwell, ©2011.
Series:Society of Dairy Technology series.
Subjects:
Process cheese.
Fromage fondu.
TECHNOLOGY & ENGINEERING > Agriculture > General.
kaasbereiding
cheesemaking
analogen
analogues
whey protein
geurstoffen en smaakstoffen
flavour compounds
Dairy Science
Zuivelkunde
Electronic books.
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Call Number: SF272.5 .P76 2011
 
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SF272.5 .P76 2011 Available