On-line monitoring of curd setting in cheesemaking over a range of process and compositional parameters - Info and Reading Options
By Arthur P. Duffy
"On-line monitoring of curd setting in cheesemaking over a range of process and compositional parameters" was published by University College Dublin in 1997 - Dublin, it has 162 pages and the language of the book is English.
“On-line monitoring of curd setting in cheesemaking over a range of process and compositional parameters” Metadata:
- Title: ➤ On-line monitoring of curd setting in cheesemaking over a range of process and compositional parameters
- Author: Arthur P. Duffy
- Language: English
- Number of Pages: 162
- Publisher: University College Dublin
- Publish Date: 1997
- Publish Location: Dublin
“On-line monitoring of curd setting in cheesemaking over a range of process and compositional parameters” Subjects and Themes:
- Subjects: ➤ Cheese industry - Cheese products - Optical fiber detectors - Curdling - Food processing machinery - Equipment and supplies - Milk
Edition Specifications:
- Pagination: (1), x, 162, 2, 4, 15p. :
Edition Identifiers:
- The Open Library ID: OL17377950M - OL12152958W
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