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[資源]
【分享】Improving the Flavour of Cheese
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Improving the Flavour of Cheese By Bart Weimer Publisher: Woodhead Publishing Number Of Pages: 600 Publication Date: 2007-04-30 ISBN-10 / ASIN: 1845690079 ISBN-13 / EAN: 9781845690076 Publisher: CRC Press Number Of Pages: 580 Publication Date: 2007-05-11 ISBN-10 / ASIN: 084939158X ISBN-13 / EAN: 9780849391583 Product Description: With contributions from a distinguished team of authors, this collection reviews the wealth of recent research on how to improve the flavor of cheese. The book begins by reviewing the sources of flavor in cheese and the biochemistry of flavor development. It includes starter culture development, carbohydrate metabolism, commercially important traits, and functional genomics. Subsequent chapters cover ingredients and processing parameters, physical factors affecting flavor, controlling off flavors, and monitoring fermentation and ripening. The book includes coverage of modelling, defining, and measuring cheese flavor as well as case studies for hard, soft-ripened, and low-fat cheeses. http://good.gd/895215.htm 下載連接已更新！可以下載了！ [ Last edited by lovibond on 2011-12-23 at 21:50 ] |
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下載： http://good.gd/895215.htm 下載連接已更新！可以下載了！ [ Last edited by 仲夏夜的蛐蛐 on 2010-12-22 at 19:13 ] |
4樓2010-12-21 13:30:54
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