New Techniques in the Analysis of Foods
Contributors: Michael H. Tunick (Editor); Samuel A. Palumbo (Editor); Pina M. Fratamico (Editor)
Edition: 1 edition
Publisher: Springer
Published: February 28, 1999
Language: eng
Format: Hardcover
Number of pages: 222
ISBN-13: 9780306460357
Subjects: Analytical chemistry; Food & beverage technology; Food Biotechnology; Technology; Technology & Industrial Arts; Science/Mathematics; Food Science; Technology / Food Industry & Science; Analysis; Food
First sentence: The increased demand for reduced-fat dairy products has spurred research into low fat (LF) cheeses, including Mozzarella.