Processed Cheese Science and Technology: Ingredients, Manufacture, Functionality, Quality, and Regulations - - Books - Elsevier Science Publishing Co Inc - 9780128214459 - February 15, 2022
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Processed Cheese Science and Technology: Ingredients, Manufacture, Functionality, Quality, and Regulations

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Processed Cheese Science and Technology: Ingredients, Manufacture, Functionality, Quality, and Regulations

296 pages

Media Books     Hardcover Book   (Book with hard spine and cover)
Released February 15, 2022
ISBN13 9780128214459
Publishers Elsevier Science Publishing Co Inc
Pages 524
Dimensions 239 × 159 × 33 mm   ·   976 g
Editor El-Bakry, Mamdouh (Professor and Regulatory Affairs Technologist for Dairy Science)
Editor Mehta, Bhavbhuti M. (Associate Professor and Head, Dairy Chemistry Department, Sheth M.C. College of Dairy Science at Kamdhenu University, Anand, Gujarat, India)