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Accelerated Cheese Flavour Development: Accelerated Cheese Flavour Development in Processed Cheese Spread Made from Buffalo Milk Using Exogenous Enzymes Sasikumar R
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Accelerated Cheese Flavour Development: Accelerated Cheese Flavour Development in Processed Cheese Spread Made from Buffalo Milk Using Exogenous Enzymes
Sasikumar R
Sasikumar RAccelerated cheese flavour development: This book should fill the need for a comprehensive text and reference book on cheese manufacturer in India and other countries. Assistant Professor Sasikumar R's book closely follows the innovative technology and scientific information on Accelerated flavour development in processed cheese spread made from buffalo milk using exogenous enzymes. It deals with salient aspects of the processing and manufacturing of cheese by using exogenous enzymes. The book has been supplemented with illustrative scientific analysis, procedure and thier results and discussion. The capter on International chees manufacturer and cheese processer is a special features. For further information for Accelerated cheese flavour development in rpocessed cheese spread made from buffalo milk using exogenous enzymes please mail us sashibiofood@yahoo.co.in
| Mídia | Livros Paperback Book (Livro de capa flexível e brochura) |
| Lançado | 18 de agosto de 2011 |
| ISBN13 | 9783845435497 |
| Editoras | LAP LAMBERT Academic Publishing |
| Páginas | 96 |
| Dimensões | 150 × 6 × 226 mm · 161 g |
| Idioma | Alemão |