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Processed Cheese Science and Technology: Ingredients, Manufacture, Functionality, Quality, and Regulations
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Processed Cheese Science and Technology: Ingredients, Manufacture, Functionality, Quality, and Regulations
296 pages
| Media | Bøker Innbunden bok (Bok med hard rygg og stivt omslag) |
| Utgitt | 15. februar 2022 |
| ISBN13 | 9780128214459 |
| Utgivere | Elsevier Science Publishing Co Inc |
| Antall sider | 524 |
| Mål | 239 × 159 × 33 mm · 976 g |
| Redaktør | El-Bakry, Mamdouh (Professor and Regulatory Affairs Technologist for Dairy Science) |
| Redaktør | Mehta, Bhavbhuti M. (Associate Professor and Head, Dairy Chemistry Department, Sheth M.C. College of Dairy Science at Kamdhenu University, Anand, Gujarat, India) |
