The effect of processing on structure and rheology of fresh acid-curd cheese

Bibliographic Details
Main Author:	Dupont, Carole Francoise Alice
Published:	University of Cambridge 1997
Subjects:	660
Online Access:	http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.627359

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spelling	ndltd-bl.uk-oai-ethos.bl.uk-6273592015-11-03T04:04:42ZThe effect of processing on structure and rheology of fresh acid-curd cheeseDupont, Carole Francoise Alice1997660University of Cambridgehttp://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.627359Electronic Thesis or Dissertation
collection	NDLTD
sources	NDLTD
topic	660
spellingShingle	660 Dupont, Carole Francoise Alice The effect of processing on structure and rheology of fresh acid-curd cheese
author	Dupont, Carole Francoise Alice
author_facet	Dupont, Carole Francoise Alice
author_sort	Dupont, Carole Francoise Alice
title	The effect of processing on structure and rheology of fresh acid-curd cheese
title_short	The effect of processing on structure and rheology of fresh acid-curd cheese
title_full	The effect of processing on structure and rheology of fresh acid-curd cheese
title_fullStr	The effect of processing on structure and rheology of fresh acid-curd cheese
title_full_unstemmed	The effect of processing on structure and rheology of fresh acid-curd cheese
title_sort	effect of processing on structure and rheology of fresh acid-curd cheese
publisher	University of Cambridge
publishDate	1997
url	http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.627359
work_keys_str_mv	AT dupontcarolefrancoisealice theeffectofprocessingonstructureandrheologyoffreshacidcurdcheese AT dupontcarolefrancoisealice effectofprocessingonstructureandrheologyoffreshacidcurdcheese
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