Chemistry of structure-function relationships in cheese
By Michael Tunick
"Chemistry of structure-function relationships in cheese" is published by Plenum Press in 1995 - New York, it has 397 pages and the language of the book is English.
“Chemistry of structure-function relationships in cheese” Metadata:
- Title: ➤ Chemistry of structure-function relationships in cheese
- Author: Michael Tunick
- Language: English
- Number of Pages: 397
- Publisher: Plenum Press
- Publish Date: 1995
- Publish Location: New York
“Chemistry of structure-function relationships in cheese” Subjects and Themes:
- Subjects: ➤ Cheese - Fromage - Congrès comme sujet - Technologie alimentaire - Congresses - Analysis - Congrès - Composition - Physical Chemistry
Edition Specifications:
- Pagination: ix, 397 p. :
Edition Identifiers:
- The Open Library ID: OL783415M - OL20795183W
- Online Computer Library Center (OCLC) ID: 32349015
- Library of Congress Control Number (LCCN): 95015423
- ISBN-10: 030644982X
- All ISBNs: 030644982X
AI-generated Review of “Chemistry of structure-function relationships in cheese”:
"Chemistry of structure-function relationships in cheese" Description:
The Open Library:
Proceedings of an American Chemical Society Symposium held in Chicago, August 1993. Contributors evaluate the current status of cheesemaking and highlight the information that will be essential for new developments. The papers are arranged within sections devoted to physical chemistry of cheese texture, chemical origins of cheese flavor, proteolysis during ripening, molecular and ultrastructure of cheese, and technological and nutritional aspects of reduced-fat cheese.
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