Technologies to improve the flavour and cooking properties of reduced-fat cheddar cheese :: Tom Beresford :: ISBN 9781841704203 :: Moorepark Food Research Centre 2007 :: OBNB, the Open British National Bibliography

Publication Data

Title Technologies to improve the flavour and cooking properties of reduced-fat cheddar cheese
Author Tom Beresford
Contributors T. P. Guinee, T. P. Guinee
Publisher Moorepark Food Research Centre
Publication date 2007
Publication location Fermoy
Language English

Descriptive Notes

Title from cover.

Topics

Cheddar cheese
Low-fat foods industry :: Technological innovations
Cheese industry :: Technological innovations

Catalogue Data

OBNB ID GBA980413
ISBN 10 1841704202
ISBN 13 9781841704203
Type BibliographicResource, Book
Dewey Classification 637.3

ISBD

P1053 27 p.
P1042 Includes bibliographical references.

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Technologies to improve the flavour and cooking properties of reduced-fat cheddar cheese by Tom Beresford. ISBN 9781841704203. Published by Moorepark Food Research Centre in 2007. Publication and catalogue information, links to buy online and reader comments.