Process Cheese Principle:Knowledge of now emulsifying salts,pH,protein/fat ratio,and other factors affect cheese structure can aid in the development of a wide variety of cheese products
Material type:
TextPublication details: May 1985Description: 63
In:
Food Technology
| Item type | Current library | Call number | Vol info | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|
Journal Articles
|
BCAS Library | 39;5 | Available | JA02838 |
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