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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
| Medios de comunicación | Libros Hardcover Book (Libro con lomo y cubierta duros) |
| Publicado | 15 de febrero de 2022 |
| ISBN13 | 9780128214459 |
| Editores | Elsevier Science Publishing Co Inc |
| Páginas | 524 |
| Dimensiones | 239 × 159 × 33 mm · 976 g |
| Editor | El-Bakry, Mamdouh (Professor and Regulatory Affairs Technologist for Dairy Science) |
| Editor | Mehta, Bhavbhuti M. (Associate Professor and Head, Dairy Chemistry Department, Sheth M.C. College of Dairy Science at Kamdhenu University, Anand, Gujarat, India) |
