Renneted MF retentate as a model for fat-free cheese - texture, microstructure and proteolysis pattern during storage
- Författare
- Magnus Larsson
- Genre
- theses
- Språk
- Engelska
| Förlag | År | Ort | Om boken | ISBN |
|---|---|---|---|---|
| Department of Food Technology, Engineering and Nutrition, Division of Food Engineering, Lund University | 2004 | Sverige, Lund | 42 sidor. : ill. | 91-631-5809-4 |