Cheese Vol 1
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Book Overview
1.Cheese: An Overview.- 2.General and Molecular Aspects of Rennets.- 3.The Enzymatic Coagulation of Milk.- 4.Secondary (Non-enzymatic) Phase of Rennet Coagulation and Post-Coagulation Phenomena.- 5.The Syneresis of Curd.- 6.Cheese Starter Cultures.- 7.Salt in Cheese: Physical, Chemical and Biological Aspects.- 8.Cheese Rheology.- 9.Cheese: Methods of Chemical Analysis.- 10.Biochemistry of Cheese Ripening.- 11.Water Activity in Cheese in Relation to...
Format:Hardcover
Language:English
ISBN:0412535009
ISBN13:9780412535000
Release Date:December 1995
Publisher:Aspen Publishers
Length:616 Pages
Weight:2.58 lbs.
Dimensions:1.3" x 6.7" x 9.6"
Grade Range:Postsecondary and higher
Related Subjects
Agricultural Sciences Agriculture Biology Biology & Life Sciences Business Business & Investing Clinical Cooking Cooking Engineering Health, Fitness & Dieting Health, Fitness & Dieting Industrial, Manufacturing & Operational Systems Medical Medical Books Microbiology Nutrition Science Science & Math Science & Scientists Science & Technology TechnologyCustomer Reviews
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