| 000 | 00446nam a2200121Ia 4500 | ||
|---|---|---|---|
| 008 | 170104s2017 xx 000 0 und d | ||
| 100 | _aLawrence A Shimp | ||
| 245 | 0 | _aProcess 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 | |
| 260 | _cMay 1985 | ||
| 300 | _a63 | ||
| 773 | _tFood Technology | ||
| 942 |
_2ddc _cJA |
||
| 999 |
_c437599 _d437599 |
||