Improving the flavour of cheese [electronic resource] / edited by Bart C. Weimer.

Flavour is key to the acceptance of cheese products among consumers and is therefore a critical issue for professionals in the dairy industry. However, the manufacture of cheeses that are consistently safe and flavourful often eludes scientists. Developments such as high throughput genome sequencing...

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Bibliographic Details
Online Access: Full Text (via ScienceDirect)
Other Authors: Weimer, Bart C.
Other title:Improving the flavor of cheese.
Format: Electronic eBook
Language:English
Published: Cambridge : Boca Raton : Woodhead ; CRC Press, 2007.
Series:Woodhead Publishing in food science, technology, and nutrition.
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Call Number: SF271 .I47 2007eb
SF271 .I47 2007eb Available