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Microbiology and biochemistry of cheese and fermented milk

Author: Barry A Law
Publisher: London ; New York : Blackie Academic & Professional, ©1997.
Edition/Format:   Print book : English : 2nd edView all editions and formats
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The first edition of Advances in the Microbiology and Biochemistry of Cheese and Fermented Milk was aimed at the gap in the literature between the many excellent technical texts on the one hand, and  Read more...

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Document Type: Book
All Authors / Contributors: Barry A Law
ISBN: 0751403466 9780751403466
OCLC Number: 36359038
Description: xviii, 365 pages : illustrations ; 25 cm
Contents: Rennets: Their Role In Milk Coagulation And Cheese Ripening. Classification and Identification of Bacteria Important in the Manufacture of Cheese Microbiology and Technology of Fermented Milks. Flavor and Texture in Soft Cheese. Flavor and Texture in Cheese. Cheese and Milk Flavor Chemistry. Enzymology of Dairy Lactic Acid Bacteria. Sensory Evaluation of Dairy Flavors. References. Index.
Responsibility: edited by B.A. Law.

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