Sundaram Gunasekaran Cheese R

Cheese Rheology and Texture Gunasekaran Sundaram (University of Wisconsin Madison USA) ,Ak M. Mehmet Wydawca: Taylor & Francis Inc Data wydania: 2002 ISBN: 9781587160219 Liczba stron: 456 Format: 162 x 240 x 30 Rodzaj oprawy: Hardback Opis produktu: Because prepared foods, which often contain cheese, are regularly subjected to heating before consumption, the texture and flow behavior of cheese is an important consideration for food processors. Cheese Rheology and Texture presents information on cheese properties with a focus on techniques.