Cheese rheology and texture /

Cheese Rheology and Texture is the first reference to bring together the essential information on the rheological and textural properties of cheese and state-of-the-art measurement techniques. This comprehensive resource begins with an overview of cheesemaking technology and detailed descriptions of...

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Bibliographic Details
Call Number:Libro Electrónico
Main Author: Gunasekaran, Sundaram, 1957-
Other Authors: Ak, M. Mehmet
Format: Electronic eBook
Language:Inglés
Published: Boca Raton, FL : CRC Press, Ã2003.
Subjects:
Cheese > Texture.
Fromage > Texture.
TECHNOLOGY & ENGINEERING > Agriculture > General.
Online Access:Texto completo

Internet

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