Chemistry and Rheology of Cheese

Chemistry and Rheology of Cheese

Author(s):

Publication title:

Food lipids : chemistry, flavor, and texture

Title of ser.:

ACS symposium series

Ser. no.:

920

Pub. Year:

2006

Page(from):

133

Page(to):

144

Pages:

12

Pub. info.:

Washington, D.C.: American Chemical Society

ISSN:

00976156

ISBN:

9780841238961 [0841238960]

Language:

English

Call no.:

A05800/920

Type:

Conference Proceedings

Details

TDL ID:	ZA00015337
Series ID:	PA00000004

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