Biochemical, chemical and physical processes in cheese during manufacture and ripening
Publikation: Bog/antologi/afhandling/rapport › Kompendium/lecture notes › Undervisning
Originalsprog | Engelsk |
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Forlag | Department of Food Science, University of Copenhagen |
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Antal sider | 86 |
Status | Udgivet - 2007 |
ID: 8096473