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Technologies to Improve the Flavour and Cooking Properties of Reduced-Fat Cheddar Cheese

Technologies to Improve the Flavour and Cooking Properties of Reduced-Fat Cheddar Cheese - End of Project Report

Paperback (01 Jan 2007)

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Book information

ISBN: 9781841704203
Publisher: Moorepark Food Research Centre
Imprint: Moorepark Food Research Centre
Pub date:
DEWEY: 637.3
DEWEY edition: 22
Language: English
Number of pages: 27