Improving the flavour of cheese /
Flavour is key to the acceptance of cheese products among consumers and is therefore a critical issue for professionals in the dairy industry. However, the manufacture of cheeses that are consistently safe and flavourful often eludes scientists. Developments such as high throughput genome sequencing...
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| Format: | eBook |
| Language: | English |
| Published: |
Cambridge : Boca Raton :
Woodhead ; CRC Press,
2007.
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| Series: | Woodhead Publishing in food science, technology, and nutrition.
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| Subjects: | |
| Online Access: | Connect to the full text of this electronic book |
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