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Processed Cheese Science and Technology : Ingredients, Manufacture, Functionality, Quality, and Regulations.

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Detalles Bibliográficos
Clasificación:	Libro Electrónico
Autor principal:	El-Bakry, Mamdouh
Otros Autores:	Mehta, Bhavbhuti M.
Formato:	Electrónico eBook
Idioma:	Inglés
Publicado:	San Diego : Elsevier Science & Technology, 2022.
Temas:	Cheesemaking > Technological innovations.
Acceso en línea:	Texto completo

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