Chemistry of Structure-Function Relationships in Cheese - Advances in Experimental Medicine and Biology - Edyth L Malin - Books - Springer-Verlag New York Inc. - 9781461357827 - October 21, 2012
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Chemistry of Structure-Function Relationships in Cheese - Advances in Experimental Medicine and Biology Softcover reprint of the original 1st ed. 1995 edition

Edyth L Malin

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Chemistry of Structure-Function Relationships in Cheese - Advances in Experimental Medicine and Biology Softcover reprint of the original 1st ed. 1995 edition

The ability to accelerate traditional ripening procedures has altered the production of certain cheeses, and the emphasis on decreasing the intake of dietary fat, especially in the United States, has prompted the development of technology for producing low-fat cheeses with traditional texture and flavor.

408 pages, biography

Media Books     Paperback Book   (Book with soft cover and glued back)
Released October 21, 2012
ISBN13 9781461357827
Publishers Springer-Verlag New York Inc.
Pages 397
Dimensions 178 × 254 × 21 mm   ·   703 g
Editor Malin, Edyth L.
Editor Tunick, Michael H.

See all of Edyth L Malin ( e.g. Paperback Book )