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Cheese is a unique food product which requires a significant amount of scientific knowledge to be produced successfully. However, due to the many, complex and i
Technology of Cheesemaking
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Authors: Barry A. Law
Categories: Technology & Engineering
Type: BOOK - Published: 2010-07-26 - Publisher: Wiley-Blackwell

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Now in a fully-revised new edition, this book covers the science and technology underlying cheesemaking, as practised today in the manufacture of hard, semi-sof
Microbiological Analysis of Red Meat, Poultry and Eggs
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Type: BOOK - Published: 2006-11-30 - Publisher: Woodhead Publishing

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Red meat, poultry and eggs are, or have been, major global causes of foodborne disease in humans and are also prone to microbiological growth and spoilage. Cons
Traceability in the Dairy Industry in Europe
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This book explores food traceability in raw materials, additives and packing of the dairy sector and it provides an accessible and succinct overview of the new
The Influence of Chemistry on New Foods and Traditional Products
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Authors: Giampiero Barbieri
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This Brief concerns the influence of chemistry in the modern food and beverages industry. The world of traditional foods has been soundlessly but increasingly i