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Handbook Of Cheese In Health

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Handbook of Cheese in Health

Handbook of Cheese in Health
Author :
Publisher : Brill Wageningen Academic
Total Pages : 0
Release :
ISBN-10 : 908686211X
ISBN-13 : 9789086862115
Rating : 4/5 (1X Downloads)
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Book Synopsis Handbook of Cheese in Health by : Victor R. Preedy

Download or read book Handbook of Cheese in Health written by Victor R. Preedy and published by Brill Wageningen Academic. This book was released on 2013 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: For this reason, there is a drive to produce types with reduced or modified fat or salt contents.


Handbook of Cheese in Health Related Books

Handbook of Cheese in Health
Language: en
Pages: 0

Handbook of Cheese in Health

Authors: Victor R. Preedy
Categories: Cheese
Type: BOOK - Published: 2013 - Publisher: Brill Wageningen Academic

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For this reason, there is a drive to produce types with reduced or modified fat or salt contents.
Handbook on Cheese
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Pages: 0

Handbook on Cheese

Authors: Henrique Castelli
Categories: Cooking
Type: BOOK - Published: 2013 - Publisher: Nova Science Publishers

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In this book, the authors present current research in the study of the production, chemistry and sensory properties of cheese. Topics discussed include the tech
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Handbook of Fermented Functional Foods

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Categories: Technology & Engineering
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Fermented foods have been an important part of the human diet in many cultures for many centuries. Modern research, especially on the immune system, is revealin
Cheese Problems Solved
Language: en
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Cheese Problems Solved

Authors: P L H McSweeney
Categories: Technology & Engineering
Type: BOOK - Published: 2007-06-30 - Publisher: Elsevier

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Cheese is a unique food product which requires a significant amount of scientific knowledge to be produced successfully. However, due to the many, complex and i
Mastering Artisan Cheesemaking
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Mastering Artisan Cheesemaking

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The key to becoming a successful artisan cheesemaker is to develop the intuition essential for problem solving and developing unique styles of cheeses. There ar