Cheese yield and factors affecting its control
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Format: | Texto biblioteca |
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Brussels (Belgium) IDF
1994
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Subjects: | CHEESEMAKING, YIELD FACTORS, MILK, CHEMICAL COMPOSITION, CASEIN, MILK PROTEIN, WHEY PROTEIN, CHEMICOPHYSICAL PROPERTIES, FOOD TECHNOLOGY, PROCESSING, YIELDS, FABRICATION FROMAGERE, FACTEUR DE RENDEMENT, FABRICACION DEL QUESO, FACTORES DE RENDIMIENTO, LAIT, COMPOSITION CHIMIQUE, CASEINE, PROTEINE DU LAIT, PROTEINE DE LACTOSERUM, PROPRIETE PHYSICOCHIMIQUE, TECHNOLOGIE ALIMENTAIRE, TRAITEMENT, RENDEMENT, LECHE, COMPOSICION QUIMICA, CASEINA, PROTEINAS DE LA LECHE, PROTEINAS DE SUERO DE LECHE, PROPIEDADES FISICOQUIMICAS, TECNOLOGIA DE LOS ALIMENTOS, PROCESAMIENTO, RENDIMIENTO, |
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