comparative and evaluative study of low fat cheddar and traditional cheddar in terms of texture, flavour, colour and consumer acceptability.
Contributors: Manchester Polytechnic. Departmentof Home Economics.
Published: 1997
Language: eng
Notes: Project submitted in partial fulfilment of B.Sc. [Hons.] degree to Manchester Polytechnic, Department of Home Economics, 1987.

Typescript.