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Chemical Profiles Of Industrial Cow'S Milk Curds eBook
idioma: inglês
Editor:
Springer International Publishing, dezembro de 2016 ‧
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59,61€
10% DESCONTO
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DISPONIBILIDADE IMEDIATA
Ebook para ADE
SINOPSE
This Brief explores the chemistry and production technology of a cheese precursor: the cow’s milk curd. Parameters such as the type of used milk, the coagulation method, pH value, color, and microbial fermentation have a profound impact on the resulting curd properties, and hence on the cheese.
DETALHES
| Propriedade | Descrição |
|---|---|
| ISBN: | 9783319509426 |
| Editor: | Springer International Publishing |
| Data de Lançamento: | dezembro de 2016 |
| Idioma: | Inglês |
| Tipo de produto: | eBook |
| Formato e Compatibilidade: | PDF para ADE |
| Coleção: | Springerbriefs In Molecular Science |
| Classificação Temática: |
eBooks em Inglês
>
Ciências Exatas e Naturais
>
Química
eBooks em Inglês > Medicina > Nutrição |
| EAN: | 9783319509426 |
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