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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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Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Weimer, Bart C.
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Cambridge : Boca Raton : Woodhead ; CRC Press, 2007.
Colección:Woodhead Publishing in food science, technology, and nutrition.
Temas:
Acceso en línea:Texto completo