Hardback (30 Jun 1995)
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Proceedings of an American Chemical Society Symposium held in Chicago, August 1993. Contributors evaluate the current status of cheesemaking and highlight the information that will be essential for new developments. The papers are arranged within sections devoted to physical chemistry of cheese texture, chemical origins of cheese flavor, proteolysi
| ISBN: | 9780306449826 |
| Publisher: | Plenum Press |
| Imprint: | Springer |
| Pub date: | 30 Jun 1995 |
| DEWEY: | 637.3 |
| DEWEY edition: | 20 |
| Language: | English |
| Number of pages: | 396 |
| Weight: | 840g |
| Height: | 230mm |
| Width: | 177mm |
| Spine width: | 25mm |
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