Cheesemaking: science and technology
Translated from French
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Format: | Texto biblioteca |
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New York (USA) Lavoisier
1987
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Subjects: | CHEESEMAKING, FOOD TECHNOLOGY, CHEESE, MICROBIOLOGY, STANDARDS, ORGANOLEPTIC PROPERTIES, PACKAGING, PACKAGING MATERIALS, HARD CHEESE, PROCESSED CHEESE, SOFT CHEESE, EQUIPMENT, NUTRITIVE VALUE, FOOD CONSUMPTION, FABRICATION FROMAGERE, FABRICACION DEL QUESO, TECHNOLOGIE ALIMENTAIRE, FROMAGE, MICROBIOLOGIE, NORME, PROPRIETE ORGANOLEPTIQUE, CONDITIONNEMENT, MATERIAU DE CONDITIONNEMENT, FROMAGE A PATE DURE, FROMAGE A PATE FONDUE, FROMAGE A PATE MOLLE, MATERIEL, VALEUR NUTRITIVE, CONSOMMATION ALIMENTAIRE, TECNOLOGIA DE LOS ALIMENTOS, QUESO, MICROBIOLOGIA, NORMAS, PROPIEDADES ORGANOLEPTICAS, EMPAQUETADO, MATERIALES DE EMPAQUE, QUESO DURO, QUESO ELABORADO, QUESO BLANDO, EQUIPO, VALOR NUTRITIVO, CONSUMO DE ALIMENTOS, |
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