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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Full Text (via ScienceDirect) |
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| Other title: | Improving the flavor of cheese. |
| Format: | Electronic eBook |
| Language: | English |
| Published: |
Cambridge : Boca Raton :
Woodhead ; CRC Press,
2007.
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| Series: | Woodhead Publishing in food science, technology, and nutrition.
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Improving the flavour of cheese edited by Bart C. Weimer.
Published 2007
Full Text (via Knovel)
Electronic
eBook