Milk for cheese-making. 4. Preparation of milk. Modifications in the protein content of processed milk. [French

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Bibliographic Details
Main Author Maubois J.L
Format Book
LanguageFrench
Published 1987
Subjects
caseinate
caseinates
caseinatos
cheese
cheesemaking
complementation
contenido proteico
enriquecimiento de los alimentos
fabricacion del queso
food enrichment
fromage
lactoserum
lait
leche
milk
protein content
proteinas
proteine
proteins
queso
suero de la leche
technologie fromagere
teneur en proteines
whey
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Bibliography:Q
Q02
2-85206-363-8
ISBN:9782852063631
2852063638