Chemistry of structure-function relationships in cheese
by Michael Tunick
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Proceedings of an American Chemical Society Symposium held in Chicago, August 1993. Contributors evaluate the current status of cheesemaking and highlight the information that will be essential for new developments. The papers are arranged within sections devoted to physical chemistry of cheese texture, chemical origins of cheese flavor, proteolysis during ripening, molecular and ultrastructure of cheese, and technological and nutritional aspects of reduced-fat cheese.
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Chemistry of structure-function relationships in cheese
1995, Plenum Press
in English
030644982X 9780306449826
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Includes bibliographical references and indexes.
"Proceedings of an American Chemical Society symposium on Chemistry of structure/function relationships in cheese, held August 23-25, 1993, in Chicago, Illinois"--T.p. verso.
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