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

Name: Chemistry of Structure-Function Relationships in Cheese - Advances in Experimental Medicine and Biology
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Author: Edyth L Malin

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Chemistry of Structure-Function Relationships in Cheese - Advances in Experimental Medicine and Biology

Edyth L Malin

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

Mediji	Grāmatas Paperback Book (Grāmata ar mīksto vāku un līmēto muguru)
Izlaists	2012. gada 21. oktobris
ISBN13	9781461357827
Izdevēji	Springer-Verlag New York Inc.
Lapas	397
Izmēri	178 × 254 × 21 mm · 703 g
Valoda	Angļu
Redaktors	Malin, Edyth L.
Redaktors	Tunick, Michael H.