✦ LIBER ✦
Effect of cation, sodium or potassium, on casein hydration and fat emulsification during imitation cheese manufacture and post-manufacture functionality
✍ Scribed by M. El-Bakry; E. Duggan; E.D. O’Riordan; M. O’Sullivan
- Book ID
- 116727053
- Publisher
- Elsevier Science
- Year
- 2011
- Tongue
- English
- Weight
- 798 KB
- Volume
- 44
- Category
- Article
- ISSN
- 1096-1127
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