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Cheese And Fermented Milk Foods

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Cheese and Fermented Milk Foods: Procedures and analysis

Cheese and Fermented Milk Foods: Procedures and analysis
Author :
Publisher :
Total Pages : 330
Release :
ISBN-10 : 0965645622
ISBN-13 : 9780965645621
Rating : 4/5 (22 Downloads)
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Book Synopsis Cheese and Fermented Milk Foods: Procedures and analysis by : Frank Kosikowski

Download or read book Cheese and Fermented Milk Foods: Procedures and analysis written by Frank Kosikowski and published by . This book was released on 1997 with total page 330 pages. Available in PDF, EPUB and Kindle. Book excerpt: Includes information on Kefir or kephyr.


Cheese and Fermented Milk Foods: Procedures and analysis Related Books

Cheese and Fermented Milk Foods: Procedures and analysis
Language: en
Pages: 330

Cheese and Fermented Milk Foods: Procedures and analysis

Authors: Frank Kosikowski
Categories: Cheese
Type: BOOK - Published: 1997 - Publisher:

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Includes information on Kefir or kephyr.
Microbiology and Biochemistry of Cheese and Fermented Milk
Language: en
Pages: 394

Microbiology and Biochemistry of Cheese and Fermented Milk

Authors: B.A. Law
Categories: Science
Type: BOOK - Published: 1997-07-31 - Publisher: Springer Science & Business Media

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This new edition follows the successful structure of the first edition bringing together information on a wide range of fermented dairy products. It takes parti
Fermented Milk and Dairy Products
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Fermented Milk and Dairy Products

Authors: Anil Kumar Puniya
Categories: Technology & Engineering
Type: BOOK - Published: 2015-08-18 - Publisher: CRC Press

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Increased knowledge of the number, potency, and importance of bioactive compounds in fermented milk and dairy products has spiked their popularity across the gl
American Farmstead Cheese
Language: en
Pages: 290

American Farmstead Cheese

Authors: Paul Kindstedt
Categories: Cooking
Type: BOOK - Published: 2005 - Publisher: Chelsea Green Publishing

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A guide to cheese making history, technique, artistry, and business strategies.
Applications of Biotechnology in Traditional Fermented Foods
Language: en
Pages: 208

Applications of Biotechnology in Traditional Fermented Foods

Authors: National Research Council
Categories: Medical
Type: BOOK - Published: 1992-02-01 - Publisher: National Academies Press

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In developing countries, traditional fermentation serves many purposes. It can improve the taste of an otherwise bland food, enhance the digestibility of a food