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Chemical Profiles Of Industrial Cow'S Milk Curds eBook
language: english
Publisher:
Springer International Publishing, December of 2016 ‧
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IMMEDIATE AVAILABILITY
Ebook for ADE
SYNOPSIS
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.
DETAILS
| Property | Description |
|---|---|
| ISBN: | 9783319509426 |
| Publisher: | Springer International Publishing |
| Release Date: | December of 2016 |
| Language: | English |
| Format: | eBook |
| File Format and Compatibility: | PDF para ADE |
| Collection: | Springerbriefs In Molecular Science |
| Categories: |
eBooks in English
>
Science
>
Chemical
eBooks in English > Medicine > Nutrition |
| EAN: | 9783319509426 |
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