Год выпуска: 2011 Автор: Sasikumar R Издательство: LAP Lambert Academic Publishing Страниц: 96 ISBN: 9783845435497
Описание
Sasikumar RAccelerated cheese flavour development: This book should fill the need for a comprehensive text and reference book on cheese manufacturer in India and other countries. Assistant Professor Sasikumar R's book closely follows the innovative technology and scientific information on Accelerated flavour development in processed cheese spread made from buffalo milk using exogenous enzymes. It deals with salient aspects of the processing and manufacturing of cheese by using exogenous enzymes.The book has been supplemented with illustrative scientific analysis, procedure and thier results and discussion.The capter on International chees manufacturer and cheese processer is a special features. For further information for Accelerated cheese flavour development in rpocessed cheese spread made from buffalo milk using exogenous enzymes please mail us sashibiofood@yahoo.co.in
Добрый день! Хочу сказать Марине огромное спасибо за оперативное выполнение заказа - мне необходима была рецензия на дипломную работу. Рецензию я получила уже на следующий день, причем за дешевую цену - всего 500 рублей. Спасибо!