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Handbook of cheese chemistry /

Edited and authored by world experts, this book covers the newest areas of research into cheese manufacture and engineering, as well as the latest developments concerning properties and structure. Information dealing with cheese manufacture includes starter and adjunct cultures, nonstarter lactic ac...

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Bibliographic Details
Corporate Author: Knovel (Firm)
Other Authors: Tunick, Michael (Editor)
Format: eBook
Language:English
Published: Cambridge : Royal Society of Chemistry, 2023.
Series:Food chemistry, function and analysis ; no. 40.
Subjects:
Cheesemaking > Handbooks, manuals, etc.
Fromage > Fabrication > Guides, manuels, etc.
Food Industry.
Industries.
BUSINESS & ECONOMICS.
Analytic.
Chemistry.
SCIENCE.
Cheesemaking
Electronic books.
Handbooks and manuals
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Call Number: SF271
 
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SF271 Available