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Chemistry of Structure-Function Relationships in Cheese

Chemistry of Structure-Function Relationships in Cheese - Advances in Experimental Medicine and Biology

Hardback (30 Jun 1995)

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Publisher's Synopsis

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

Book information

ISBN: 9780306449826
Publisher: Plenum Press
Imprint: Springer
Pub date:
DEWEY: 637.3
DEWEY edition: 20
Language: English
Number of pages: 396
Weight: 840g
Height: 230mm
Width: 177mm
Spine width: 25mm