Nicht lieferbar
Cheese Rheology and Texture (eBook, PDF) - Gunasekaran, Sundaram; Ak, M. Mehmet
Schade – dieser Artikel ist leider ausverkauft. Sobald wir wissen, ob und wann der Artikel wieder verfügbar ist, informieren wir Sie an dieser Stelle.
  • Format: PDF

Because prepared foods, which often contain cheese, are regularly subjected to heating before consumption, the texture and flow behavior of cheese is an important consideration for food processors. Cheese Rheology and Texture brings together the essential information on cheese properties with a focus on techniques. This reference will help professionals in the dairy industry and in academia choose the proper technique to measure properties that directly relate to food applications and ensure that cheese in their formulations will function as intended.

Produktbeschreibung
Because prepared foods, which often contain cheese, are regularly subjected to heating before consumption, the texture and flow behavior of cheese is an important consideration for food processors. Cheese Rheology and Texture brings together the essential information on cheese properties with a focus on techniques. This reference will help professionals in the dairy industry and in academia choose the proper technique to measure properties that directly relate to food applications and ensure that cheese in their formulations will function as intended.

Dieser Download kann aus rechtlichen Gründen nur mit Rechnungsadresse in A, B, BG, CY, CZ, D, DK, EW, E, FIN, F, GR, HR, H, IRL, I, LT, L, LR, M, NL, PL, P, R, S, SLO, SK ausgeliefert werden.