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Chemical Profiles Of Industrial Cow’S Milk Curds

by Izabela Steinka, Salvatore Parisi, Marcella Barbera, Michele Barone e Caterina Barone
language: english
Publisher: Springer International Publishing AG, December of 2016 ‧
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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.

Chemical Profiles Of Industrial Cow’S Milk Curds

by Izabela Steinka, Salvatore Parisi, Marcella Barbera, Michele Barone e Caterina Barone

Property Description
ISBN: 9783319509402
Publisher: Springer International Publishing AG
Release Date: December of 2016
Language: English
Dimensions: 155 x 235 x 3 mm
Cover: Softcover
Pages: 46
Format: Book
Collection: Springerbriefs In Molecular Science
Categories: Books in English > Science > Chemical
Books in English > Others
EAN: 9783319509402

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