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

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Material type: Text

TextPublication details: May 1985Description: 63 In: Food Technology

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Holdings
Item type	Current library	Call number	Vol info	Status	Date due	Barcode
Journal Articles	BCAS Library		39;5	Available		JA02838

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