Improving the flavour of cheese /

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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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Bibliographic Details
Call Number:Libro Electrónico
Other Authors: Weimer, Bart C.
Format: Electronic eBook
Language:Inglés
Published: Cambridge : Boca Raton : Woodhead ; CRC Press, 2007.
Series:Woodhead Publishing in food science, technology, and nutrition.
Subjects:
Cheesemaking.
Cheesemaking > Technological innovations.
Cheese > Microbiology.
Fromage > Fabrication.
Fromage > Fabrication > Innovations.
Fromage > Microbiologie.
cheese making.
TECHNOLOGY & ENGINEERING > Agriculture > General.
Cheese > Microbiology
Cheesemaking
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