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...
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 |
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